Eggplant filling (handrajo)

1 large eggplant, peeled and cubed

1 large onion, thinly sliced

1 large tomato, peeled and diced or

2 tablespoons tomato paste

3 Tbsp avocado or vegetable oil

1 tsp salt

1 medium russet potato, boiled and mashed

½ cup grated parmesan cheese

1 egg

Warm oil in a pot over medium heat.

Add onion and sauté until caramelized into a deep golden color.

Add the eggplant and sauté for a few minutes, until they start to soften.

Add the fresh tomato (or tomato paste for deeper flavor) and simmer for 10 minutes or until eggplant is very tender and has a jam-like consistency.

Allow the vegetable mixture to cool and add the mashed potato, salt and grated cheese.

Taste and add salt and cheese, if desired.

Dough

1 cup ice cold water

3/4 cup avocado or vegetable oil

1 1/2 tsp kosher salt

3 cups all purpose unbleached flour

1 egg, beaten for egg wash

Sesame seeds

In the bowl of a stand mixer, use the dough hook and slowly mix the water, oil, salt and flour until the dough comes together, about 3 minutes.

On a lightly floured surface, gently knead the dough.

Form the dough into walnut-size

balls and place on a parchment lined

baking tray.

Cover the balls with a clean dish towel and allow to rest for 30 minutes.

Preheat the oven to 350°F.

Use a rolling pin to form the dough into long oval shapes.

Place one teaspoon of filling at the bottom of the dough.

Lift the dough and roll upwards. Then pinch the ends and bring in to form a crescent shape.

Brush the tops of the burekas with egg wash.

Sprinkle with sesame seeds.

Bake for 20 to 25 minutes, until crispy and golden brown.

Note

Make sure that the bureka is well secured by pinching ends tightly so that the mixture does not seep out.