Lenten chebureks with eggplants

Chebureks are filled not only with minced meat and onions, but also with mushrooms, cabbage, eggs, and vegetables. In this recipe we tell you how to cook them with eggplants. Makes a hearty breakfast or snack.

1. Calories
   299,05 kcal
2. Protein
   2,82 gram
3. Fat
   24,91 gram
4. Carbohydrates
   16,77 gram
5. ~ Time
   1 H 20 Min
6. Pepper
7. Complexity

Products per 6 serving:

1. Wheat flour bakery

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   2 cup = 260 g
2. Vegetable oil

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   300 ml = 300 g
3. Water

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   0.7 cup = 140 g
4. Onions

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   1 piece = 80 g
5. Eggplant

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   2 pcs. = 420 g
6. Parsley

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   1 bunch = 20 g
7. Black pepper ground

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   to taste
8. Salt

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   to taste

Steps:

1. 
   Peel the eggplant, cut into small strips, sprinkle with salt, leave for 15 minutes. Peel the onion, wash with cold water, chop. Wash the parsley and chop.
2. 
   Pour the sifted flour into a deep plate, add salt and mix. Pour in water and knead the dough. Set aside for 15 minutes.
3. 
   Squeeze the eggplants. Heat a frying pan, add vegetable oil. Place the eggplants. Add chopped onion, salt and pepper, mix. Fry until golden brown. Add parsley, mix, remove from heat.
4. 
   Sprinkle the table with flour. Take out the dough and divide into any number of pieces. Roll out with a rolling pin and shape into a circle. Place the filling on one half of the circle. Wrap the cheburek, pinch the dough at the edges with your fingers and press down with a fork.
5. 
   Heat a frying pan, pour in vegetable oil. Fry the pasties until cooked, 3-5 minutes on both sides.
6. 
   Serve the pasties hot with a fresh vegetable salad.