2 medium eggplants or small ones (about 1 pounds)
3 teaspoons tahini(sesame paste)
Juice of 1/2 lemons
4 garlic cloves,
6 Green chilies
Salt, to taste
2 tablespoons Olives
1 tablespoon fried onions(optional)
1 tablespoon butter
2 tablespoons peanuts, coarsely ground
1 Puff pastry sheet
1.Preheat oven to 350 degrees Fahrenheit.
3.Grill the green chilies on the pan. The purpose is to char the eggplant and green chilies.
3.Once the eggplant is charred well remove from stove, transfer to a baking sheet and bake for about 20-30 minutes.
4.Transfer the eggplant, garlic and green chilies into a food processor, add tahini, salt and lemon juice and pulse it until eggplant is coarsely ground.
5.Take this mixture into a bowl and add chopped olives and peanuts and keep aside.
8.Now place the another circle on top and with the help of a fork gently press down and pull out the edges all around to seal the pocket. Repeat until all the mixture is complete. You might have to re-roll your leftover dough with some butter like a roti and reuse.
If you do not have a food processor you can complete the entire process until step 4 on the stovetop, just mash the mixture.
You want the stuffing to be on a spicy side because the puff pastry will subside the spice in the mixture when you bite.
Leave a Reply