1 puff pastry sheet
2 small eggplants, or a large one
1 small container of Ricotta
1 small bunch of basil
1 cup shredded cheese(like mozzarella)
1/4 cup marinara sauce
3 tbs Parmesan cheese
Thaw 1 puff pastry sheet.
Peel the eggplants, cut into cubes, place them in a baking dish, drizzle with about 4 tbs olive oil, season with salt and pepper to taste, about 2 tbs garlic powder, 2 tbs onion powder. Roast them at 425F for about 45 minutes.
With the help of a roller, flatten the puff pastry on a floured surface, trying to make it wide and long.
Spread about 3/4 of the ricotta container over the puff pastry, then add the eggplant, the shredded cheese, the marinara sauce, the basil leaves.
Close the burekas, pinching firmly the 2 sides together.
Place it on a large baking dish, topped with alluminum foil and greased.
Brush the top with 1 egg wash, make cuts all over the Burekas (like in the picture), add sesame seeds.
Bake at 375F for about 50 minutes or until crispy on top.
Enjoy!
