​Burekas with Eggplant Filling - AMY'S GARDEN

Ingredients

• 2 1/2 cups all-purpose flour/320 grams, plus more for rolling the dough
• 1 teaspoon kosher salt
• 1/4 pound/115 grams cold unsalted butter (1 stick), cut into 1/2-inch cubes
• 1/2 cup/120 milliliters ice water, plus more as needed
• Egg wash (1 large egg mixed with 1 tablespoon water)
• 1 medium eggplant (about 1 pound/455 grams)
• 2 tablespoons olive oil
• 1 small onion, diced (about 1/2 cup/115 grams)
• Kosher salt and ground black pepper
• 1/2 cup/115 grams strained diced tomatoes (from a can)
• 1/4 cup/25 grams grated Parmesan, plus more for topping
• 1 large egg, beaten
• 2 teaspoons all-purpose flour