Burek with eggplant
A few years ago, my mother received this recipe from her friend. We tried it and since then it is often on our table ...
- Peel a blue eggplant and cut it into cubes. Add salt and leave it for 30 minutes to release the juice. Peel an onion, cut it into cubes. Saute it in a little oil, then add the drained eggplant. Simmer together until vegetables are tender. Allow to cool. Add sour cream, sour water, spices and eggs. Stir well.
- Put two crusts in the pan, and crumple the others, dip in the filling and place in a bowl. Cover with crust, grease with oil, sprinkle with sesame seeds and bake in a preheated oven.