Bureka Handrojos (eggplant) filling

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

Low heat
This recipe is for 1 eggplant. For 2 eggplants double recipe.

Egg plant, peel-de-seed and dice.
Onion–slice and dice into small pieces. Saute if you want.
Tomato cut up into small pieces.

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

When cool add 2 egg whites.

400 degrees — 25 min.


Recipe from the CD: “Las Comedicas de Rodis” by Sol Menashe 

(to order the CD containing 140 recipes with images please go the “Giftshop” page)


24 Fillings (approx)



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.



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.