The traditional shape for eggplant pies is a coil or snail shape, but large square packets are simple to make and don’t tear as easily. And they are just as good. These pies can be served as a first course or a main dish. The Turkish eggplant filling is delicate in flavor and delicious. If you want to make them into a coil, use the method given above (“Making Fillo Coils,” page 119).

　　

Ingredients

makes 6

　　2 pounds eggplants

　　4 eggs, lightly beaten

　　5 ounces mature cheddar, grated

　　1/4 teaspoon nutmeg

　　Pepper

　　A little salt (optional)

　　6 sheets fillo

　　4 tablespoons sunflower oil or melted butter

　　1 egg yolk

　　

Step 1

For the filling, broil or roast the eggplants, peel them, and chop and mash the flesh (see page 63). Mix with the eggs, cheese, nutmeg, pepper, and salt (for salt, take into account the saltiness of the cheese).

　　

Step 2

Open out the sheets of fillo when you are ready to make the pies and be ready to work fast. Leave the sheets in a pile and brush the top one with melted butter or oil. Put a sixth of the filling (about 4 tablespoons) in a mound on one side of the sheet, about 3 inches from the edge, in the center (1). Let it spread over a surface of about 3 inches.

　　

Step 3

Wrap the filling up into a flat, square parcel: Fold the edge of the sheet over the filling, then very carefully lift the part of the sheet with the filling and turn over (2). Continue to turn the parcel over, folding the 2 side ends up at different turns so that the filling ends up covered with several layers of pastry on both sides (3–5).

　　

Step 4

Repeat with the remaining sheets and filling, and arrange the parcels on a sheet of foil on a baking sheet. Brush the tops with the egg yolk mixed with 1 teaspoon of water and bake in a preheated 350°F oven for 35–45 minutes, or until the pastry is crisp and brown.

　　

Step 5

Serve hot.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf