There are some recipes that instantly make you feel at home, regardless of where you’re from, and this crispy stuffed eggplant and onion layered pastry is one of them. Imagine thin layers of dough, brushed with oil, filled generously with savory caramelized onions, spiced fried eggplants, and a kick of peppers—all baked to golden, flaky perfection. The aroma alone is enough to make your kitchen smell like a cozy bakery, and once you take that first bite, the combination of crispy pastry with rich vegetable filling makes it nearly impossible to stop at just one piece. This dish is versatile enough for dinner, a hearty snack, or even as part of a festive spread. It’s a recipe that beautifully bridges homestyle comfort with bakery-style presentation.
Full Recipe
Ingredients
1 teaspoon salt (6 g)
1.5 cups hot water (300 ml)
4 cups pastry flour (450 g, adjust as needed)
100 ml oil (about 1 tea glass)
5–6 tablespoons olive oil
2 onions, chopped
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon chili pepper
1 teaspoon red pepper flakes
3–4 eggplants, peeled, cubed, and fried
Extra olive oil for brushing
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Cooking Directions
Begin by preparing the dough. In a mixing bowl, add 1 teaspoon of salt and 1.5 cups of hot water. Gradually add flour (about 4 cups) until you get a medium-soft dough that doesn’t stick to your hands.
Knead the dough for 8–10 minutes until smooth and elastic. Cover it and let it rest for 15 minutes.
Divide the dough into 8 equal pieces. Cover again and let them rest for 5 minutes.
Roll out each dough ball to the size of a dessert plate. Brush each one with oil and stack them on top of each other. Cover and rest in a warm place for 25 minutes.
Meanwhile, prepare the filling. Heat 5–6 tablespoons of olive oil in a pan. Add chopped onions and cook for about 5 minutes until softened.
Season with 1 teaspoon each of salt, black pepper, chili pepper, and red pepper flakes. Stir to combine.
Add the pre-fried eggplant cubes into the onion mixture, cook for another 2 minutes, then set aside to cool.
Once the dough has rested, roll it out thinly on a floured surface. Fold it and make small cuts on the ends, as shown in traditional pastry folding methods.
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