Bureka Handrojos (Eggplant) filling

Ingredients:

1 egg plant
1 onion
1 tomato or 8 oz can
1/4 C water
1 T salt
1/4 T pepper
1/8 C la victoria sauce
1 T sugar
1/4 T spike
1 T garlic
1/4 T celery seed
1 t oil

*This recipe is for 1 eggplant. For 2 eggplants double recipe.

Directions:

Start with low heat. Saute egg plant(peeled, de-seed & diced), diced onion and tomatoes if you like.

Add the water, eggplant, onion, tomato in pot.  Put the remaining ingredients into pot. Stir together. Then let it cook until almost
dry about 1 hr.

When cooled, add 2 egg whites.

Bake at 400 degrees for 25 mins.

Another recipe from: “Las Comedicas de Rodis” by Sol Menashe 

Makes:

24 Fillings (approx)

Ingredients:

2 Eggplants (young seedless)

1 large Onion

2 medium Tomatoes

2 Tbsp Corn Oil

½ tsp Sugar

2 Tbsp Chopped Parsley 

Salt and Pepper to taste.

Method:

Peel and chop eggplants into small cubes. Peel, seed and finely chop the tomatoes. Finely chop the onion. Sauté the onion in hot oil until transparent.  Add the other ingredients, except the parsley, and slow simmer until all liquid has been evaporated. Cool and add the chopped parsley. 

This can be used as filling for many pastries.