Place spoonfuls of the cooled eggplant-onion filling in the prepared dough sections and roll into logs or shaped pastries.
Brush the tops generously with oil and, if desired, sprinkle with sesame or nigella seeds.
Cut into portions if needed and arrange on a baking tray lined with parchment paper.
Bake in a preheated oven at 190°C (375°F) for 45–50 minutes until golden brown and crispy.
Remove from oven and let them rest for 5 minutes before serving.
Nutrients
Calories: ~230 kcal per serving (1 piece)
Protein: 5 g
Fat: 10 g
Carbohydrates: 28 g
Fiber: 3 g
Sodium: Moderate depending on seasoning
Why You’ll Love This Recipe
This recipe is a crowd-pleaser for many reasons. The combination of flaky layered dough with a rich vegetable filling strikes the perfect balance between comfort food and something special enough for guests. It’s also flexible—you can make it in advance, reheat it without losing texture, and serve it hot or warm. The crispy outside pairs beautifully with the tender eggplant inside, making it irresistible whether you’re an eggplant lover or just discovering its potential.
The Origins and Inspiration Behind the Dish
Layered pastries with vegetable fillings are beloved across many cultures. This particular recipe borrows from Mediterranean and Middle Eastern influences, where eggplants and onions are staple ingredients. The technique of stacking dough with oil is reminiscent of traditional flatbreads and börek, giving a homemade rustic twist to a bakery-style dish. It’s a dish inspired by the idea of making humble vegetables into something celebratory and full of flavor.
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Ingredient Spotlight
Eggplant is the star here. When fried and combined with spices, it brings a smoky richness that elevates the entire dish. Onions add sweetness and depth, balancing the eggplant’s boldness. The dough, made with just flour, water, and oil, is surprisingly light yet strong enough to hold the filling. The spices—chili, black pepper, and red pepper flakes—add warmth without overpowering, letting the vegetables shine.
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