A delightful pastry filled with a savory eggplant and cheese mixture, perfect for brunch or a light meal.
Combine the olive oil, warm water, and salt in a mixing bowl.
Mix until the ingredients are well combined and the salt is dissolved.
Gradually add the flour to the mixture, stirring until a soft dough forms.
Knead the dough gently to ensure it is smooth and pliable.
Prick the eggplants with a fork and roast them in the oven at 400°F (200°C) until soft.
Turning the eggplants occasionally ensures even cooking.
Peel the roasted eggplants and mash the flesh in a colander to drain excess liquid.
Press gently to remove as much liquid as possible for a firmer filling.
Mix the mashed eggplant with feta cheese, parmesan cheese, salt, and black pepper in a bowl.
Taste the mixture and adjust seasoning as needed.
Divide the dough into two portions and roll each out thinly on a clean surface.
Use a rolling pin to achieve an even thickness.
Cut the rolled dough into 4-inch rounds and place a spoonful of filling in the center of each.
Avoid overfilling to prevent the pastries from bursting during baking.
Fold the rounds over the filling and crimp the edges with a fork to seal.
Ensure the edges are tightly sealed to keep the filling inside.
Place the pastries on a baking sheet, brush with beaten egg, and bake at 350°F (175°C) for 25 minutes.
Check for a golden-brown color to determine doneness.
Serve the pastries warm, optionally garnished with fresh herbs.
Pair with a side salad for a complete meal.
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