Eggplant Pastilla
Serves 18
20 mins prep
60 mins cook
80 mins total
This Eggplant Pastilla recipe yields 16-18 pastillas and is filled with a combination of cubed eggplant, feta, and mozzarella, all wrapped in crunchy spring roll dough. They are fried until golden brown and drizzled with silan and tchina for a delicious appetizer experience.
0 servings
1: Preheat oven to 400 F. Line a baking sheet with parchment paper. 2: Place cubed eggplants on parchment and spray with nonstick. Bake for about 45 minutes, until golden. 3: Prepare your working area: crumbled feta, shredded mozzarella, roasted eggplant, a bowl with cornstarch mixed in water, and spring roll sheets. 4: Starting from the corner of your sheet, place a few eggplant cubes, some feta and mozzarella, and start rolling from that same corner diagonally. Once you reach the middle of the sheets, fold in your sides, then continue rolling until you reach the top corner. Brush some cornstarch with water on the corner to close it. 5: Repeat for all pastillas. Flash freeze them. 6: Once ready to fry, heat about 1.5 inch of oil to about 330 F. Straight from the freezer, fry on both sides until golden brown. 7: Drizzle silan and tchina then dig in! Enjoy.
