Aubergine and Minced Pastry Ingredients
2 pieces of phyllo
Materials for Liquid Mortar
Ingredients for Internal Mortar
3 – 4 tablespoons of olive oil
1 onion – on a grater
2 eggplants – finely diced
250 – 300 gr. minced meat
2 cloves of garlic
1 – 2 tomatoes
1 pinch of granulated sugar
Materials for the Top
< br/> Yolk of 1 egg
For the stuffing;
Put your pan on the stove and heat it.
Add olive oil to it.
br/> Add the onion into it and sauté.
Add the minced meat and lightly crush it. Add salt and pepper.
Cook for 1 – 2 more minutes and remove from the heat.
For liquid mortar;
Mix olive oil and water in a mixing bowl.
Lay your dough on your counter and divide it into 4 equal triangles.
With the help of a brush, apply the liquid mortar you have prepared on your dough.
The wide side is for you. Lay the dough out so that it faces right.
Spread the stuffing transversely.
Close the edges slightly and roll your dough into a roll.
Fold it inward and place it on a baking tray with a rose shape and lined with baking paper.< br/> Brush them with egg yolk and sprinkle with black cumin.
Bake in a preheated oven at 180 degrees for 25 – 30 minutes.