Eggplant and Feta Turnovers

Eggplant and Feta Turnovers - no photo available
Contributed by: Zeny S. via the Recipes list

Malaysian dish. It can be prepared several hours in advance and then baked whenever you are ready to eat. Quick, easy to prepare and is fantastic.


2 Med Eggplant
3 Plum Tomato
2-1/2 T Olive Oil
1 t White Sugar

1 T Balsamic Vinegar
1/2 t Sage
2 Sheets Frozen Phyllo Dough
8 oz. Feta Cheese Crumbled


Preheat oven to 375Thinly slice the eggplants and tomatoes (slices should be no thicker than 1/4 in.). Heat the olive oil in a large frying pan. Add the eggplant. Cook until it is golden brown. Stir in the tomatoes and sugar and allow to cook for a minute or until warmed through. Stir in the vinegar and the sage. Cook for 2 more minutes.Unroll thepastry sheets and cut in half. Spread 1/4 of the eggplant/tomato mixture onto half of one of the pieces. Sprinkle with 1/4 of the feta. Be careful not to overfill and keep the mixture away from the edges. Fold the top half over and crimp the edges to keep from unfolding.Repeat process with the remaining 3 pieces of pastry.Bake on greased baking sheets for 20 minutes or until golden brown.Serve with a tossed salad.