Ingredients
For the dough:
2.5 cups of white flour (about 500 grams)
2 cups of cold water (about 250 grams)
Half a flat teaspoon of salt
1 spoons of vinegar
2 tablespoons of oil
For the filling:
3 eggplants, peeled and cut into small cubes
3 crushed tomatoes
3 crushed garlic cloves
Olive oil
Salt
black pepper
Instructions:
For the dough, mix all the dough ingredients for about 9 minutes to a moist but not sticky level.
Mix a little with the water and flour until you get a perfect mixture.
Cover the dough and wait about an hour at room temperature.
This is an important step for the dough to solidify.
Take a pyrex/glass mold, fill half of neutral oil and make about 10 balls of equal size.
Place them in a bowl with the oil, cover it and let it rest for a few hours in the refrigerator.
For the stuffing, peel the eggplants, cut them into cubes, sprinkle a little salt and put them in a strainer so that some liquid comes out.
After that, fry the garlic in a pan with olive oil, add the eggplants, and fry until liquid is lost.
Add the rest of the spices, and immediately after the tomatoes.
Check flavors, buy as needed, and refrigerate the stuffing.
To prepare the pastry, heat the oven to 180 degrees.
Then, roll out a ball of dough from the pyrex on a marble surface.
It is recommended to start with a rolling pin, and then you can roll by hand until it is very thin and not torn.
Place a spoonful of the filling and fold into a triangle.
Continue like this with all the balls, which can also be decorated with sesame seeds.
Put in the oven for 13-16 minutes, and cool.
The recipe is courtesy of Gabi Zilber, the chef of the vegan cafe plantX in Tel Aviv
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