• 1 sheet puff pastry
  • 2 small eggplants
  • 400 grams feta cheese
  • Cilantro
  • 1 egg, beaten
  • Sesame seeds


  1. Roll out the puff pastry and cut into 9 even squares.
  2. Pierce the eggplants and bake on 360°F for 25 minutes.
  3. Peel and mash the eggplants.
  4. Place a spoonful of feta cheese, a spoonful of eggplant, and a few cilantro leaves in the center of piece of puff pastry.
  5. Brush the edges with egg and fold over to seal. Press the edges with a fork.
  6. Brush the tops with egg and sprinkle with sesame seeds.
  7. Bake at 430°F for 25 minutes.