Tomato, Eggplant and Feta Turnovers
Submitted By: Zeny S.
Here in Malaysia, this is one of my favorite recipes to make for friends.
It can be prepared several hours in advance and then baked whenever
you are ready to eat. It's quick and easy to prepare and it tastes fabulous.
2 medium sized eggplants
3 plum tomatoes
2 1/2 Tbsp. olive oil
1 tsp. sugar
1 Tbsp. balsamic vinegar
1/2 tsp. sage
2 sheets of phyllo dough (pastry sheets)
8 oz. feta cheese, crumbled
Pre-heat the oven to 375 degrees. Thinly slice the eggplants and tomatoes
(slices should be no thicker than 1/4 inch). Heat the olive oil in a
large frying pan.
Add the eggplant. Cook until it is golden brown. Stir in the tomatoes
and sugar and allow to cook for a minute or until warmed through. Stir
in the vinegar
and the sage. Cook for 2 minutes more. Unroll the pastry sheets and
cut in half. Spread 1/4 of the eggplant/tomato mixture onto half of
one of the pieces.
Sprinkle with 1/4 of the feta. Be careful not to overfill and keep the
mixture away from the edges. Fold the top half over and crimp the edges
to keep from
unfolding. Repeat process with the remaining 3 pieces of pastry. Bake
on greased baking sheets for 20 minutes or until golden brown.
Fabulous with a tossed salad.