Eggplant Pastelikos — Jewish Food Society

Ingredients

• 2 tablespoons olive oil
• 2 medium onions, finely chopped
• 2 plum tomatoes, peeled and chopped, juices reserved
• 2 small eggplants, peeled and cut into ¼” cubes
• 1 teaspoon sugar
• 2 ½ teaspoons salt
• ¼ teaspoon black pepper
• ½ cup fresh parsley, finely chopped
• 1 ¾ cups water
• 1 cup light olive oil
• 1 ½ teaspoons kosher salt
• 4 ½ cups all-purpose flour
• 1 egg, beaten, for egg wash
• Sesame seeds, for topping