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.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.