Handrajo (Eggplant, Onion, and Tomato Pastry) — Jewish Food Society

Ingredients

• ⅓ cup extra-virgin olive oil
• 1¼ pounds eggplant (about 2 medium), peeled and cut into ½-inch cubes
• 2 teaspoons kosher salt
• 12 ounces onions (about 2 medium), finely chopped
• 2 large garlic cloves, finely chopped
• 1 pound tomatoes (about 3 large), halved and grated on a box grater, skin discarded
• 2 teaspoons sweet paprika, or more to taste
• 1½ teaspoons sugar
• ½ teaspoon freshly ground black pepper
• 2 sheets puff pastry (18 oz.), preferably butter-based, thawed in the fridge for 6 to 8 hours or overnight
• 1 large egg, whisked
• Sour cream for serving (optional)