|OHHHH YOU FANCY!|
I don't know why I made this one. Possible reasons include really liking burek, needing to use eggplant, and giving in to my constant mushroom craving. This would be TRANSFORMED with some tangy goat cheese... mmm. Maybe just serve alongside?
-3 tbsp olive oil or rendered bacon fat (veggie or no veggie, that is the question)
-1 tbsp (or more to taste) red pepper flakes
-1 yellow onion, chopped
-4 cloves garlic, chopped
-1 tbsp kadhai ghost masala
-3 small eggplants, peeled and chopped into 1" cubes and soaked in cold salt water for at least 15 minutes, then drained
-1 lb mushrooms, chopped
-3 tbsp marsala wine
-2 green onions, chopped
-10 5x5" puff pastry dough squares (unless you want to make your own -___-)*
-1 egg white
-1 tbsp water
1. Preheat the oven according to the package directions of your dough.
2. In a large skillet, saute the yellow onion, pepper and garlic in the oil until very fragrant and cooking, 5 minutes. Add the masala and cool until fragrant, 2 minutes.
3. Add the mushrooms and eggplant and saute until browning, 10 minutes. Add the marsala.
4. Cook until slightly reduced and eggplant is completely cooked through, about 20 minutes.
5. Add green onion and mix well; add salt and pepper to taste. Cook for 5 more minutes. Turn off heat.
6. Lay out a square of dough and add about a tablespoon of the mixture to the middle. Fold over and seal edges COMPLETELY by pinching or stamping with the prongs of a fork. Repeat until all the squares are used. The leftovers would be good in pasta or as a dip :D
7. Mix egg white and water and brush the pastry before baking. Bake according to pastry package directions.
8. Allow to cool. And now you have delicious little burekies.
* Usually in the frozen section of groceries. I of course found it at NP Pro. This brand was delicious, buttery, and easy to use.