Eggplant Pastry with Tahini
2 sheets of phyllo dough
- ½ cup olive oil
8-10 slices of pastrami
Salt
Ingredients for Liquid Mortar
- ½ cup of milk
- ½ cup olive oil
1 bottle of soda
Salt
Black pepper
Place your pan on the stove and heat the olive oil. Add the diced eggplant and begin to sauté. Once the eggplant softens, add the diced roasted red bell pepper, finely chopped sun-dried tomatoes, diced pastrami, salt, and pepper and sauté. Add the walnuts to the sautéed vegetables, stir a few times, and remove from the heat.
In a mixing bowl, thoroughly combine the milk, olive oil, tahini, baking soda, salt, and black pepper.
Grease your baking tray with butter. Place the first phyllo dough sheet in the center of the tray. Drizzle with the liquid mixture, then place a quarter of a phyllo dough sheet on top and drizzle with liquid mixture again. Place another quarter of a phyllo dough sheet on top and drizzle with liquid mixture. Add the prepared filling on top of the phyllo dough and sprinkle with grated fresh kashar cheese. Then drizzle lightly with liquid mixture. Fold the top layer in the same way and drizzle with liquid mixture. Fold and moisten the bottom phyllo dough sheet to close. Bake in a preheated oven at 180 degrees Celsius for 40 minutes.
