Burek with eggplant

A few years ago, my mother received this recipe from her friend. We tried it and since then it is often on our table ...

Preparation steps

Peel a blue eggplant and cut it into cubes. Add salt and leave it for 30 minutes to release the juice. Peel an onion, cut it into cubes. Saute it in a little oil, then add the drained eggplant. Simmer together until vegetables are tender. Allow to cool. Add sour cream, sour water, spices and eggs. Stir well.
Put two crusts in the pan, and crumple the others, dip in the filling and place in a bowl. Cover with crust, grease with oil, sprinkle with sesame seeds and bake in a preheated oven.

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Rosa Cooking