Tomato, Eggplant, and Feta Turnovers

Zeny S.

 

2 medium sized eggplants

3 plum tomatoes

2 T. olive oil

1 tsp. sugar

1 T. balsamic vinegar

tsp. sage

2 sheets phyllo dough, thawed

8 oz. feta cheese, crumbled

 

Pre-heat oven to 735 degrees.  Thinly slice eggplants and tomatoes -- no more than 1/4" thick. Heat the olive oil in a large frying pan. Add eggplant. Cook until golden brown. Stir in tomatoes and sugar and allow to cook for a minute or until warmed through. Stir in the vinegar and sage. Cook for 2 minutes more.

Unroll the pastry sheets and cut in half. Spread 1/4 of the eggplant mixture onto half of one of the pieces. Sprinkle 1/4 of the feta, keeping the mixture away from the edges of the pastry. Fold the top half over and crimp the edges to keep from unfolding. [Julia's note: I spray olive oil on the unfolded pastry and filling to help the dough stick to itself.]
Repeat the filling process with the remaining 3 pieces of pastry.  Bake on a greased baking sheet for 20 minutes or until golden brown.

Fabulous with tossed salad.  Servings: 4