Crispy Eggplant Pastry
Crispy Eggplant Pastry recipe; The ingredients and how to make this practical pastry, prepared with delicious eggplant filling between thin sheets of dough, are explained step by step.
Ingredients
Ingredients
Step-by-Step Method
Chop the eggplants
Peel the eggplants in various ways and cut them into small cubes.
Remove the bitterness in water
Place the chopped eggplants in a bowl filled with water, add salt and let them sit for 30 minutes.
Roast the vegetables
Heat oil in a large pan, add chopped onion, garlic and pepper and fry until soft.
Add the tomato paste
Add the tomato paste and cook the mixture for a few minutes until fragrant.
Saute the eggplants
Add the drained eggplants to the pan, squeeze out the excess, mix and sauté.
Tomato sauce and spices
Add tomato sauce, black pepper, chili peppers and salt and mix, then remove from the stove and let it cool.
Prepare the sauce
In another bowl, whisk the oil, water, apple cider vinegar, flour and remaining sauce until homogeneous.
Sauce and fold the phyllo dough
Open the dough, spread sauce on both sides, fold from the long side, and close it like an envelope from the short side.
Fill the pastries
Put 1-2 spoons of filling on each of the phyllo pieces that you have divided into four and close them in the form of an envelope.
Bake in the oven
Place it on a tray lined with baking paper, spread the remaining sauce on it and bake it in the oven at 190°C for 35-40 minutes until golden brown.