Empanadas with Eggplant and Feta Cheese Filling - Kosher.com

Ingredients

• 1 pound (1/2 kilogram) flour
• 3 tablespoons Gefen Yeast
• 1/2 packet dough enhancer (optional)
• 1 and 1/2 teaspoons salt
• 2 and 1/2 tablespoons sugar
• 3 tablespoons oil
• 1 and 1/4 cups water
• 2 medium eggplants
• lemon juice
• 8 ounces (250 grams) feta cheese
• 1 teaspoon Gefen Olive Oil
• a little salt and black pepper
• 1 beaten egg, for glazing
• sesame seeds and black cumin seeds, for garnish