Turkish Pastry Boats with Eggplant-Paprika Filling
Turkish Pastry Boats with Eggplant-Paprika Filling - Turkish pastry boats with guaranteed success! Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
Fresh mint contains menthol, which has a stimulating effect and is also good for nausea and digestive problems. Meanwhile, red peppers contain vitamin A, which helps support healthy skin.
Yeast dough is easy to freeze, so if you want, you can prepare twice the amount and store half in the freezer. After defrosting, simply leave to rise as usual and continue cooking as usual.
(Percentage of daily recommendation)
| Calorie | 383 cal. | (18 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.9 g | (26 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 8.3 μg | (14 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 100 mg | (105 %) | ||
| Potassium | 671 mg | (17 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 119 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 packet Yeast
- ½ tsp honey
- 7 ozs Yogurt (3.5% fat)
- 2 ½ Tbsps olive oil
- 15 ozs Spelt flour
- 1 tsp salt (kosher)
- 1 shallot (clove)
- 1 garlic clove (clove)
- 14 ozs Eggplant (big)
- 2 Bell pepper (red)
- 1 tsp ground Cumin
- 1 tsp ground paprika
- 2 pinches cayenne pepper
- ½ tsp cinnamon
- ½ tsp Sumac (oriental spice)
- 2 Tbsps Tomato paste
- ½ bunch fresh leaves mint (2 teaspoons)
- 1 Tbsp Pistachio
- ½ pomegranate
Kitchen utensils
Preparation steps
Dissolve yeast in 6 ounces hot water. Add honey, 2 tbsp yogurt and 2 tbsp olive oil, mix and set aside. In a 2nd bowl mix flour with the salt. Add yeast mixture to the flour and knead well for 5-10 minutes. Form the dough into a ball, cover and leave to rise in a warm place for 1 hour.
In the meantime, peel and finely chop the shallot and garlic clove. Clean, wash and chop the eggplant and red peppers. Heat the remaining olive oil in a large pan. Sauté the shallot and garlic for 2 minutes on a low heat. Add spices and steam for 1 minute.
Add the vegetables and tomato paste to the pan and cook over a medium heat for 10 minutes, salt. Remove from the heat and allow to cool. In the meantime, wash mint, shake dry, pluck leaves, cut into fine strips and add half of them to the pan vegetables.
Knead the yeast dough on a floured work surface again and divide into 6 equal portions. Roll out each portion to a longish shape and shape into small boats. Cover each dough sheet with vegetable filling, leaving out the edges of the dough and folding them inwards. Bake in a preheated oven at 450°F, (240 °C), for 10 minutes.
Meanwhile, roughly chop the pistachios and remove the pomegranate seeds from the fruit. Take the boats out of the oven and let it cool down a little. Arrange the boats with pistachios, remaining mint, remaining yogurt and pomegranate seeds.
