By: Naama Ran, Chef Halavan

Prep time: 20 minutes

Bake time: 20-25 minutes

Serves: 22

Ingredients:
For the dough:
1 cup corn flour or tapioca flour
1 cup potato flour
1/2 cup cornmeal
1/2 teaspoon salt
150 grams of Tnuva Butter, cold, cut into cubes
3 tablespoons olive oil
1 beaten egg
1-2 tablespoons cold water, as needed
For the filling:
1 cup roasted eggplant (prepared or homemade)
150 grams Bulgarian 5% or crumbled Tnuva USA Feta
1/2 beaten egg
3 tablespoons chopped green onion
1 tablespoon corn flour or tapioca flour or potato flour

Instructions:
1. Place the ingredients for the dough in a food processor, except for the water, and process until a uniform mixture. Add water and process again until dough is texture is achieved.
2. Mix the filling materials. Preheat the oven to 170 degrees and prepare a baking sheet.
Roll out the dough on a lightly floured surface until you have a 4-5 mm thick leaf. Cut 7 to 8 cm circles in diameter out of the dough and place a spoonful of filling into each circle. Connect the edges of the dough into a triangle and mash the corners together to close them. Transfer them to the baking pan and bake for 20-25 minutes until the edges of the ears turn brown.