Smyrna Smoked Eggplant and Anchovy Pastries

Instructions

1. 1

   Preheat oven to 400°F (200°C). Prick eggplants with a fork and roast on a baking sheet until skin is charred and flesh is very tender, about 45-60 minutes. Let cool slightly.

   ~60 min
2. 2

   Once cool enough to handle, halve the eggplants and scoop out the flesh into a large bowl, discarding skins. Mash the eggplant flesh with a fork.

   ~15 min
3. 3

   Finely chop anchovy fillets, red onion, garlic, and parsley. Add them to the mashed eggplant along with black pepper and 2 tablespoons of olive oil. Mix well.

   ~10 min
4. 4

   In a separate bowl, combine flour and salt. Gradually add water and mix until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic.

   ~10 min
5. 5

   Divide the dough into 12 equal portions. Roll each portion into a thin sheet, as close to translucent as possible, using a rolling pin and working on parchment paper to prevent sticking.

   ~30 min
6. 6

   Preheat oven to 375°F (190°C). Brush a baking sheet with melted butter. Lay one phyllo sheet on the baking sheet, brush with melted butter.

   ~5 min
7. 7

   Place about 2 tablespoons of the eggplant-anchovy filling onto one end of the phyllo sheet. Fold the phyllo over the filling to create a rectangular pastry. Repeat with remaining dough and filling.

   ~15 min
8. 8

   Brush the tops of the pastries with remaining melted butter. Bake for 20-25 minutes, or until golden brown and crispy.

   ~25 min