Ingredients for the Dough
- 1 kg all-purpose flour
- 1 packet dry yeast
- 1 heaping tbsp salt
- 450–500 g lukewarm water
- 60 g milk
- 3 tbsp olive oil
Instructions for the Dough
- In a large bowl, mix the flour, yeast, salt, and olive oil.
- Add the milk, then gradually pour in the water while kneading until the dough becomes soft and pliable, and doesn’t stick to your hands.
- Cover the bowl with a kitchen towel and let the dough rise in a warm place for 1 hour or until it doubles in size.
Ingredients for the Filling
- 5 large eggplants
- 1 garlic clove, finely chopped
- 1 tbsp honey
- 5 tbsp balsamic vinegar
- Salt
- Pepper
- Olive oil
- 60 g crumbled feta cheese per peinirli
- 2 tbsp melted butter for brushing the dough
Instructions for the Filling
- Prick the eggplants with a fork and roast them under the grill for 25–30 minutes until they soften.
- Let the eggplants cool slightly, then scoop out the flesh with a spoon.
- Finely chop the eggplant flesh and place it in a strainer for 30 minutes to remove excess liquid.
- Blend the drained eggplant with olive oil, garlic, honey, salt, pepper, and balsamic vinegar in a blender for 1 minute until smooth.
Assembling and Baking the Peinirli
- Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.
- Divide the dough into 160 g balls and roll each one into an elongated shape. Place them on the baking tray.
- Spread 3–4 tablespoons of eggplant puree on the base of each dough piece and top with crumbled feta cheese.
- Fold and pinch the edges of the dough to form boat-like shapes.
- Bake for approximately 25 minutes, brushing the edges with melted butter 1–2 times during baking.
With its smoky eggplant puree, tangy feta, and soft, buttery crust, this peinirli is a delightful fusion of flavors. The hint of honey and balsamic vinegar adds depth and richness, making it an irresistible treat. Serve warm and enjoy a unique dish that’s as comforting as it is flavorful!
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