Tasty, flaky little hand pies. The dough is easily made in your food processor!! Although it has a lot of steps, these are pretty easy to make if you have the time!

FOR THE DOUGH:
2 1/2 cups all-purpose flour/320 grams, plus more for rolling the dough
1 teaspoon kosher salt
1/4 pound/115 grams cold unsalted butter (1 stick), cut into 1/2-inch cubes
1/2 cup/120 milliliters ice water, plus more as needed
Egg wash (1 large egg mixed with 1 tablespoon water)

FOR THE EGGPLANT-TOMATO FILLING:
1 medium eggplant (about 1 pound/455 grams)
2 tablespoons olive oil
1 small onion, diced (about 1/2 cup/115 grams)
Kosher salt and ground black pepper
1/2 cup/115 grams strained diced tomatoes (from a can)
1/4 cup/25 grams grated Parmesan, plus more for topping
1 large egg, beaten
2 teaspoons all-purpose flour

If using the eggplant-tomato filling, heat the oven to 425 degrees. Pierce the eggplant several times with a knife and roast on a parchment- or foil-lined baking sheet until the eggplant collapses and is completely soft, 35 to 40 minutes. When cool enough to handle, remove and discard the skin; transfer the flesh to a strainer to drain and set aside.

Make the dough: In the bowl of a food processor fitted with the metal blade attachment, add the flour and salt and pulse briefly to combine. Add the butter and pulse just until the butter pieces are the size of peas. Slowly add the ice water and process just until combined. Form the dough into 2 disks about 1 inch thick, wrap in plastic and refrigerate for at least 30 minutes.

Meanwhile, heat the oven to 350 degrees and line a baking sheet with parchment paper.

If using the spinach-feta filling: In a medium bowl, combine the spinach, feta and Parmesan. Season to taste with salt and pepper, then add egg and flour.

If using the eggplant-tomato filling: In a medium-sized frying pan over medium heat, heat the olive oil. Add the onions, season with salt, and cook until beginning to soften but not brown, about 3 to 5 minutes. Stir in the tomatoes and eggplant, breaking them up with a wooden spoon, and cook until the mixture begins to thicken and loses some of its moisture, about 5 minutes. Season to taste with salt and pepper and remove from the heat. When the mixture has cooled, stir in the Parmesan, egg and flour.

Working with one disk of dough at a time, on a lightly floured surface and using a lightly floured rolling pin, roll out the dough into a circle about ⅛-inch thick or slightly thinner. Using a 3 ½-inch/9-centimeter circle cutter, cut as many circles as you can from the dough.

Hold a circle in your hand and fill with 1 tablespoon of filling. Fold up the sides into a half-moon shape and pinch the edges closed to seal, crimping them if you like. Place the sealed bureka on the prepared baking sheet and repeat with the remaining dough.

Brush the tops lightly with the egg wash and sprinkle with a large pinch of grated Parmesan. Bake for 30 to 35 minutes or until the crusts are golden brown.

FOR THE CORNMEAL BISCUITS
1 cup all-purpose flour
1/2 cup fine cornmeal
2 teaspoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
6 tablespoons cold, unsalted butter, cut into 1/2-inch cubes
3/4 cup sour cream or plain whole milk yogurt
Milk

FOR THE RATATOUILLE
1 large eggplant 1 1/2 pounds cut into 1-inch chunks
3 small zucchini 3/4 pound, cut into 1-inch chunks
7 tablespoons extra virgin olive oil
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 pound Italian sausage, casings removed
1 large onion, cut into 1-inch chunks
1 red pepper, cored and cut into 1-inch chunks
3 large garlic cloves, finely chopped
1 1/2 pounds plum tomatoes
4 sprigs fresh thyme
1/4 cup chopped fresh parsley or basil 


For the biscuits: In a bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. Using a pastry cutter or fork, cut in the butter until mixture resembles coarse crumbs. Fold in the sour cream. Gently knead mixture until it comes together in a ball, adding a drop or two of milk if necessary. Cover with plastic wrap and refrigerate until ready to use. Preheat oven to 450 degrees.

For the ratatouille: In a bowl, toss eggplant and zucchini with 5 tablespoons oil; season with ¾ teaspoon salt and ¾ teaspoon pepper. Spread vegetables in a single layer on one or two large baking sheets (do not crowd vegetables). Transfer to oven and roast, tossing occasionally, until golden, about 20 minutes.

Meanwhile, in a large, deep, preferably oven-proof sauté pan, heat 1 tablespoon oil. Crumble sausage into pan and cook over medium heat, stirring occasionally, until golden, about 7 minutes. Use a slotted spoon to transfer sausage to a paper towel-lined plate.

Return pan to medium heat and add remaining 1 tablespoon oil. Stir in the onion, pepper, garlic and remaining ¼ teaspoon salt. Cook until softened, 5 to 7 minutes. Stir in the tomatoes and thyme sprigs; simmer gently until tomatoes are cooked and mixture is stew-like, about 10 minutes. Stir in the sausage, roasted vegetables and parsley. If you are not using an oven-safe pan, transfer mixture to a 2-quart gratin dish or baking pan.

Divide biscuit dough into six equal balls. Use your palm to flatten each ball into a ½ -inch-thick disk. Arrange on top of ratatouille mixture. Brush biscuits lightly with milk.

Transfer skillet or pan to oven and cook until biscuits are golden, 25 to 30 minutes. Let cool 10 minutes before serving.

A great way to use up any leftover cukes!

2 long Japanese eggplants (about 1 1/2 pounds)
Salt
2 long English cucumbers (or the equivalent in weight of Japanese or Persian cucumbers)
2 tablespoons rice vinegar
1 tablespoon soy sauce
1/2 teaspoon sugar
1/4 teaspoon salt (more to taste)
2 teaspoons dark sesame oil
2 tablespoons peanut or canola oil
1 tablespoon minced ginger
1/4 to 1/2 teaspoon red pepper flakes (to taste)
2 tablespoons minced scallions or chives


Trim off the stem end of the eggplants. Cut in half lengthwise, then slice thin (about ¼ inch). Lightly salt, and toss in a colander. Allow to sit for 15 minutes while you prepare the other ingredients. Squeeze out excess water, then dry between sheets of paper towel.

Meanwhile, trim off the ends of the cucumbers. Cut in half lengthwise, then slice on the diagonal into ¼-inch thick slices.

Combine the rice vinegar, soy sauce, sugar, salt and sesame oil in a small bowl. Place all of the ingredients near your wok or frying pan.

Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two from the surface of the pan. Add the peanut or canola oil to the sides of the pan and tilt the pan to distribute. Add the eggplant. Stir-fry for three to four minutes until cooked through. Add the ginger and red pepper flakes, and stir-fry for 30 seconds. Add the cucumbers and scallions or chives. Stir-fry 30 seconds. Add the soy sauce mixture to the wok, and stir-fry one minute until the cucumber just begins to wilt. Remove from the heat and serve.

​Can be used for eggplant parmesan, or just as a tasty appetizer!

1 large egg
1 tsp salt
1/3 cup cornstarch
1 large eggplant, cut into ¼ inch slices
1 cup panko bread crumbs
High heat oil, such as canola or peanut

In a small shallow bowl, beat the egg with 1/4 teaspoon salt. In 2 more separate shallow dishes, pour the cornstarch and panko breadcrumbs. Dredge each slice of eggplant in cornstarch, coating it thoroughly then gently tapping off excess, then in egg mixture, then in the panko crumbs, pressing them to help them stick. Transfer coated eggplant to a wire rack and allow the coating to set 20 minutes.

Heat 1/2 inch of a high heat oil in a heavy bottom, skillet with straight sides 2 inches tall, to 375 degrees. Fry the eggplant slices in batches, for 1 minute on each side, or until golden brown. Transfer to paper towel-lined baking sheet. Season with additional salt and pepper. To keep warm while frying multiple batches, lay on a cookie sheet in a 200 F oven. 

​A Moroccan treat, these eggplants can be indulged in with a cup of strong tea, or as a cheese plate addition. 

2 lbs miniature eggplants
4 cups sugar (or use 3 cups sugar, 1 cup honey)
1/2 cup lemon juice
2 sticks cinnamon
1 tsp clove buds
2 tsp cinnamon, ground
2tsp cloves, ground 
2 tsp dried ginger root, ground 

Wash eggplants and pierce with a fork. Once all are ready place in a pot of filtered water and cook until water boils. Reduce heat and simmer for five minutes. Allow the eggplants to cool before draining completely in a colander. 

While the eggplants are cooling, squeeze enough lemons to make half a cup of lemon juice. Bring to a boil four cups of sugar together with the lemon juice, and add all the spices: cinnamon, cloves and ginger. Once the mixture comes to a boil and the sugar has completely melted - add the eggplants. Cook on low until the eggplants have absorbed about half of the syrup (takes between 1-2 hours).

​If you are using the broiler method, you can add a few drops of liquid smoke to make up for the lack of smoky flavor from the grill. 

2 pounds eggplant, larger ones are easier to handle, but small can be used as well
¼ cup freshly squeezed lemon juice (more to taste)
¼ cup sesame tahini, stirred if oil has separated out
1 to 2 tablespoons plain Greek yogurt
2 garlic cloves, cut in half
 Salt to taste

To garnish:
 Extra-virgin olive oil
 Chopped flat-leaf parsley

Prepare a hot gas or charcoal grill. Pierce the eggplants in several places with a fork or the tip of a knife, and place over the hot coals. Grill, turning regularly, until soft and blackened all over. If you don’t have a grill but do have a gas stove, preheat the oven to 425 degrees. Cover the top of your stove under the burner grates with foil to facilitate cleaning. Turn on your oven fan (so the smoke alarm won’t go off), and roast the eggplants directly over the flame, turning often until charred and softened. Small, thin eggplants will cook through this way, but larger eggplants must be finished in the oven. Wrap in foil, and place in the hot oven for 20 minutes until thoroughly softened. You can also roast the eggplant under a broiler until charred and softened. The flavor of the baba ganoush will not be as smoky.
Place the grilled eggplant in a colander in the sink, and allow to cool and drain. Peel and discard the black skins, cut off the stems, and let the eggplants sit in the colander to drain for another 15 to 30 minutes.
Puree the eggplant in a food processor fitted with the steel blade. Add the lemon juice, yogurt and tahini. In a mortar and pestle, pound the garlic to a paste with a generous pinch of salt. Add to the food processor, and blend with the eggplant. Add salt to taste.
Mound the puree in a bowl or on a platter, and drizzle with olive oil. Sprinkle with parsley. Serve with pita bread.

​1 pound of small, firm eggplants

1 TBSP soy sauce
1 TBSP rice vinegar
Juice of 1 lime
1 tsp kosher salt
1 tsp brown sugar
3 garlic cloves, minced
2 TBSP grated fresh ginger
1 ½ tsp toasted sesame oil
2 TBSP vegetable oil
2 TBSP chopped cilantro or basil
6 green onions, sliced diagonally
1 jalapeno, thinly sliced (optional!)

Cook the eggplants in a covered steamer over rapidly boiling water until tender, about 10 minutes. Let cool, then peel. Put the flesh in a fine meshed strainer to drain excess liquid.

Make the dressing: In a small bowl, whisk together soy sauce, vinegar, lime juice, salt and sugar. Add garlic, ginger, sesame oil, and vegetable oil.
Put drained eggplants in a bowl. Using 2 forks, shred the eggplants a bit, then pour dressing over and toss, coating well. Leave to rest for 10 minutes, then taste and adjust seasoning.
Just before serving, stir in chopped cilantro or basil. Pile eggplants on a platter and sprinkle with scallions. Garnish with jalapeno, if using, and cilantro or basil sprigs.