Recipes in the world of Flavilo

Golden brown Eggplant and Parmesan Empanada

Eggplant and Parmesan Empanadas

The combination of eggplant and Parmesan cheese inside an empanada evokes a true Mediterranean feel. The smoky, soft character of the eggplant perfectly complements the salty, nutty flavor of the Parmesan. This empanada is an ideal choice as a vegetarian dish, but it is surprisingly satisfying even for meat-eaters. Technical Tip: It is always a good idea to salt and rest the eggplant first to remove any potentially bitter flavors. Add the Parmesan only at the end, when the eggplant is no longer hot – this will preserve its texture and prevent it from melting too much. While baking, the aroma of cheese and roasted vegetables fills the kitchen. This dish is perfect as a light dinner, a party snack, or even for a picnic. The combination of crispy pastry and creamy interior is guaranteed to please everyone.

Prep Time 40 min
Preparation 25 min
Total 1 hr 5 min
1780 Kcal
Facebook
Twitter
LinkedIn

Ingredients for this recipe

Servings: 6
⭕ 400 g All-purpose flour
⭕ 1 tsp Salt
⭕ 150 ml Water
⭕ 100 g Butter or lard
⭕ 300 g Eggplant
⭕ 60 g Parmesan cheese
⭕ 2 cloves Garlic
⭕ 2 tbsp Olive oil
⭕ 0.5 tsp Ground black pepper

Bevásárló kosár ikon Shopping List (0) ▼

    Allergen Information
    GlutenGluten
    MilkMilk
    Information iconRead More

    Preparation Steps

    1

    In a bowl, combine the flour and salt. Add the melted butter or lard, then gradually add the water, kneading until you have a smooth, elastic dough. Wrap in plastic wrap and refrigerate for at least 30 minutes.

    2

    Dice the eggplant, lightly salt, and let it sit for 15 minutes. Rinse and pat dry with paper towels.

    3

    Heat olive oil in a skillet over medium heat. Sauté the eggplant until softened, then add the crushed garlic and black pepper. Cook until the eggplant is tender and lightly caramelized. Let it cool slightly.

    4

    Stir the grated Parmesan cheese into the slightly cooled eggplant mixture until evenly combined.

    5

    On a lightly floured surface, roll out the dough to a 3 mm thickness. Cut out circles of 10–12 cm diameter. Place a tablespoon of the eggplant filling in the center of each circle.

    6

    Fold the dough in half to form a semi-circle. Seal the edges with a fork or by twisting the edges by hand. Ensure they are tightly sealed to prevent the filling from leaking out.

    7

    Place the filled empanadas on a baking sheet lined with parchment paper. Brush the tops with water or a little olive oil.

    8

    Bake in a preheated oven at 400°F (200°C) for 20–25 minutes, or until golden brown. The filling should be hot and creamy inside.

    9

    Let the empanadas cool for 5 minutes before serving warm or at room temperature. They make an excellent vegetarian main course or appetizer.