Baba Ganoush stuffed puff pastry adapted to Indian taste.
1. Preheat oven to 350 degrees Fahrenheit.On the Stovetop heat a grill pan or a skillet on high heat, spray some olive oil and toss the eggplant and garlic onto the pan.(The traditional baba ganoush recipe chars the eggplant in whole to keep the moisture in and removes the skin before grinding, it doesn't use green chilies and peanuts as well, which I added for spice and texture).
2. Grill the green chilies on the pan. The purpose is to char the eggplant and green chilies.
3. Once the eggplant is charred well remove from stove, transfer to a baking sheet and bake for about 20-30 minutes.
4. Transfer the eggplant, garlic and green chilies into a food processor, add tahini, salt and lemon juice and blender it until eggplant is coarsely ground.If you do not have a food processor you can complete all the above steps on stove top and mash the mixture.
5. Take this mixture into a bowl and add chopped olives and peanuts and keep aside.
6. Spread the puff pastry sheet and with the help of a circular lid cut circles.
7. Place one circle in the bottom, place about 1 teaspoon of the eggplant mixture and a pinch of fried onion on top.
8. Now place the another circle on top and with the help of a fork gently press down and pull out the edges all around to seal the pocket. Repeat until all the mixture is complete. You might have to re-roll your leftover dough with some butter like a roti and reuse.
9. Place these pockets on the cookie sheet and brush it with butter and place in the oven at 385 degrees Fahrenheit for 25 minutes.Serve with your favorite sauce.