Turkish – Italian antipasti plate

Ingredients for 6 servings:

• 3 sheets of dough (yufka or filo dough)
• 1 egg(s)
• 2 tbsp olive oil
• 3 tbsp water
• Chickpeas, lentils or similar for blind baking
• 2 tbsp sesame seeds
• 2 eggplants (baby eggplants, white-purple striped)
• 4 large mushrooms
• 2 small bell peppers, light green
• 1 zucchini
• 2 garlic cloves, chopped
• 1 chili pepper(s), red, fresh, chopped
• e.g. parsley, flat, fresh
• 1 tbsp balsamic vinegar, lighter
• salt and pepper
• 1 small can of tomatoes, drained
• mint
• some lemon juice
• Fat for the mold
• Olive oil for frying

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

light and sophisticated

Spread a yufka sheet out on a flat surface. Mix the egg and olive oil. Brush or drip the egg-oil mixture generously onto the sheet and carefully place another sheet on top, making sure it’s as smooth as possible. Brush again and place the third sheet on top. Trim the thicker corners and cut out 12 squares with sides measuring approximately 10 cm. Place the squares in a greased muffin tin, neatly drape the corners, and blind-bake with chickpeas, lentils, or similar fillings. Don’t use too much, or the dough will become soggy at the bottom of the tin. Bake in a preheated oven at 180°C for approximately 15-20 minutes, until the corners are light brown and crispy. Remove from the tin to cool. Trim the fresh vegetables and cut into thin strips approximately 5 cm long and 1 cm wide. Keep the eggplants separate and let them simmer for 10 minutes, sprinkled with salt if desired (depending on the variety; the white-striped ones don’t need this). Sauté the vegetables in hot olive oil until tender but still firm to the bite. Deglaze with balsamic vinegar and set aside. Brown the eggplants in a little more oil and chopped garlic, then mix with the remaining vegetables (use the oil from the pan!). Season to taste with finely chopped garlic and chili, parsley and mint, and salt and pepper. Mash the canned tomatoes finely with a fork. Season to taste with salt and pepper and a little lemon juice. (You can also use ready-made tomato sauce from a jar; I made my own.) Tip: If you like, you can add a dollop of crème fraîche to the edge of the plate. Spread 2-3 tablespoons of the tomato sauce evenly on a plate and garnish with flat-leaf parsley. Place two of the yufka baskets on top. Fill each with 1-2 tablespoons of the vegetables and serve. Depending on the season and your taste, you can serve it hot, lukewarm, or well chilled.