We would like to thank our member Katerina Tsoutsa for sending in her lovely recipe!
For the dough:
- In a mixer’s bowl, add the flour, water, vinegar, olive oil and a pinch of salt.
- Beat for 3-4 minutes, until all of the ingredients are combined and you create a nice dough. (If you don’t have a mixer, knead the ingredients with your hands in a bowl.)
- Wrap the dough in plastic wrap and refrigerate to let it rest.
For the filling:
- Cut the eggplants in half and remove the peel with a peeler.
- Grate them in to a bowl, using the large blades of a cheese grater.
- Place a pan over high heat. Add the olive oil and let it get very hot.
- Add the grated eggplants and chopped onion and chopped green pepper.
- Do not stir often. Let the mixture sauté for 10 minutes, until the eggplants are golden.
- Chop the tomato into small cubes and add them to the pan along with the milk and the tarhana.
- Cook for 3 minutes, gently stirring, until the mixture thickens.
- Add salt, pepper and 2 tablespoons balsamic vinegar. Stir.
- Remove from heat and Set aside for 20 minutes so the mixture can cool.
- Add the kefalotyri and feta cheese and mix.
- Finally add the eggs. Mix to combine and add parsley and thyme.
- Preheat the oven to 180* C (350* F) Fan.
- Divide the dough in to 5 equal sized pieces.
- Dust a working surface with flour and roll out the first piece of dough into a thin sheet.
- Drizzle with olive oil.
- Spread 1/5 of the filling over the sheet of dough and roll.
- Brush a 30x40 cm baking pan with olive oil and place roll in pan.
- Repeat the same process with the remaining pieces of dough.
- When they are all rolled and in the pan, drizzle with a generous amount of olive oil and sprinkle with sesame seeds.
- Bake for 30-40 minutes, until nice and golden.
- When ready, remove from oven and allow to cool before serving.