Eggplant Pastelikos
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Skillet
- Saucepan
- Pot
- Measuring cup
- Measuring spoon
- Mixing bowl
- Wooden spoon
- Whisk
- Fork
- Pastry brush
- Baking sheet
- Oven
- Stove
- Colander
- Plate
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
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