Handrajo (Eggplant, Onion, and Tomato Pastry)

Name: Handrajo (Eggplant, Onion, and Tomato Pastry)
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)

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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)