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Yufka dough: 12 sheets (12x12 cm)

Balsamic: 3 Tbsp

Zucchini: 2 (sliced, 0.5 cm thick)

Eggplant: 2 (sliced, 0.5 cm thick)

Cheddar cheese: 100g (sliced, 0.5 cm thick)

Olive oil: 2 Tbsp

Fresh black pepper: 1 tsp (optional)

 

Make it this way:

1. Brush the oil on the dough surface.

2. Put each dough sheet in a muffin mold.

3. Fill the sheets with 1 slice of eggplant, zucchini, and then cheese. Repeat it until the dough gets filled up to the mold edge.

4. Pour a little balsamic and black pepper on each one and put them in 180 ° C preheated oven for 15-20 minutes (until golden brown).

5. Serve with a cold salad, sweet balsamic, or red hot sauce.

 

Tip:

1. Slicing the vegetable in thin layers, make them cook faster and taste better.

2. You can use 2 Tbsp of butter instead of olive oil.

 

 

 

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• Cheddar
• Zucchini
• Eggplant
• Category: Appetizer
• Cooking: Inside Oven
• Difficulty: Easy
• Calories: Low
• Bite
• Vegan