Basic Healthy Recipe

Turkish Pastry Boats with Eggplant-Paprika Filling

Average: 4.9 (9 votes)
(9 votes)
Turkish Pastry Boats with Eggplant-Paprika Filling

Turkish Pastry Boats with Eggplant-Paprika Filling - Turkish pastry boats with guaranteed success! Photo: Iris Lange-Fricke

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Health Score:
8,9 / 10
45 min.
ready in 1 hr 35 min.
Ready in

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.

1 serving contains
(Percentage of daily recommendation)
Calorie383 kcal(18 %)
Protein14 g(14 %)
Fat9 g(8 %)
Carbohydrates60 g(40 %)
Sugar added1 g(4 %)
Roughage7.9 g(26 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E3.3 mg(28 %)
Vitamin K8.3 μg(14 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin5.8 mg(48 %)
Vitamin B₆0.6 mg(43 %)
Folate105 μg(35 %)
Pantothenic acid1.4 mg(23 %)
Biotin9.2 μg(20 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C100 mg(105 %)
Potassium671 mg(17 %)
Calcium90 mg(9 %)
Magnesium66 mg(22 %)
Iron3.2 mg(21 %)
Iodine4 μg(2 %)
Zinc2.1 mg(26 %)
Saturated fatty acids1.9 g
Uric acid119 mg
Cholesterol3 mg
Development of this recipe:


1 packet Yeast
½ teaspoon honey
7 ounces Yogurt (3.5% fat)
2 ½ tablespoons olive oil
15 ounces Spelt flour
1 teaspoon salt (kosher)
1 shallot (clove)
1 garlic (clove)
14 ounces Eggplant (big)
2 Bell pepper (red)
1 teaspoon ground Cumin
1 teaspoon ground paprika
2 pinches cayenne pepper
½ teaspoon cinnamon
½ teaspoon Sumac (oriental spice)
2 tablespoons Tomato paste
½ bunch fresh leaves mint (2 teaspoons)
1 tablespoon Pistachio
½ pomegranate
How healthy are the main ingredients?
Spelt flourEggplantTomato pasteolive oilPistachiomint

Kitchen utensils

1 Rolling pin

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.