Pastry for Burricche
| Yield: | 4 Servings |
| Categories: | Vegetables |
| 1 | c | Olive oil |
| 1 | c | Water |
| Plain flour | ||
| 1 | pn | Salt |
| EGGPLANT FILLING | ||
| 500 | g | Finely chopped eggplant |
| 200 | g | Peeled; chopped tomatoes |
| 3 | tb | Chopped parsley |
| 1 | lg | Chopped onion |
| 1 | c | Olive oil |
| Salt and pepper |
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