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. ---------------------------------------------------------------------------
Nutrition
Ingredients
