Eggplant Pastelikos

Name: Eggplant Pastelikos
Ingredients: 2 tablespoons olive oil; 2 medium onions, finely chopped; 2 plum tomatoes, peeled and chopped, juices reserved; 2 small eggplants, peeled and cut into ¼” cubes; 1 teaspoon sugar; 2 ½ teaspoons salt; ¼ teaspoon black pepper; ½ cup fresh parsley, finely chopped; 1 ¾ cups water; 1 cup light olive oil; 1 ½ teaspoons kosher salt; 4 ½ cups all-purpose flour; 1 egg, beaten, for egg wash; Sesame seeds, for topping

"In Lisa Capelouto’s family, a savory Sephardic stuffed pastry called pastelikos are a key part of their desayuno spread. Typically filled with either meat or eggplant, Lisa’s mother Vivienne fills her..."

INGREDIENTS

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2 tablespoons olive oil

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2 medium onions, finely chopped

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2 plum tomatoes, peeled and chopped, juices reserved

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2 small eggplants, peeled and cut into ¼” cubes

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1 teaspoon sugar

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2 ½ teaspoons salt

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¼ teaspoon black pepper

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½ cup fresh parsley, finely chopped

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1 ¾ cups water

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1 cup light olive oil

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1 ½ teaspoons kosher salt

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4 ½ cups all-purpose flour

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1 egg, beaten, for egg wash

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Sesame seeds, for topping

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