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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Turkish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Beat the oil with the water and salt and add just enough flour to make a soft malleable, oily dough. | 2. Prick eggplants with a fork and turn under the broiler until they are soft inside. | 3. Put into a colander and peel eggplants. Smash the flesh of the eggplant in the colander to release juices, press to drain them. | 4. In a bowl, mix eggplant pulp with feta cheese and kashkaval, mix well. | 5. Salt and pepper as desired. | 6. Divide pastry into 2 balls, roll each one out thin and cut into 10-cm (4 inch) rounds. You will not need flour for rolling -- the dough does not stick. | 7. Top each round with 1 heaping tablespoon of filling, fold round over and crimp edges. | 8. Place pies on a baking sheet, brush with egg glaze mixture. Sprinkle with grated cheese if desired. | 9. Bake 350F for 35 minutes or until lightly browned. | 10. If desired, can make one large pie by rolling out 2 large crusts from dough. If doing so, add 2 beaten eggs to the filling. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1/2	cup		939.58	0.0	0.0	109.0
water	1/4	cup		0.0	0.0	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
flour	2	cups		1156.56	253.2108	18.802	4.4872
egg yolk water	1		mixed	-	-	-	-
parmesan cheese	3	tablespoons	grated	55.5	6.0	6.0	0.75
eggplant	1			-	-	-	-
feta cheese	4	ounces		299.376	4.6381	16.1141	24.1315
parmesan cheese	1	cup	grated	55.5	6.0	6.0	0.75
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.