This is a recipe adapted from the New York Times to fill the Bureka Dough in another posting. The whole recipe will fill one batch of the dough, or it can be easily halved and the other half of the dough used for a different filling.
1 medium eggplant (about 1 lb./455 grams)
2 Tbs. olive oil
1 small onion, chopped (1/2 cup – 115 grams)
½ cup (115 grams) diced canned tomatoes
¼ cup (25 grams) grated Parmesan cheese
Kosher salt and freshly ground black pepper to taste
1 large egg, beaten
2 tsp. all-purpose flour
Line a cookie sheet with aluminum foil or baking parchment. Pierce the eggplant and roast in a preheated 425 degree oven until completely soft, about 35-40 minutes. Cool the eggplant. Scoop out the flesh and chop it.
In a skillet, heat the oil and saute the onions until soft. Add the eggplant and canned tomatoes and cook for about 5 minutes until it thickens and loses some of its moisture. Remove from the heat and add the Parmesan and salt and pepper to taste. Allow the filling to cool completely and then mix in the egg and flour.
When ready to fill the bureka, roll each piece of dough out thinly on a floured pastry cloth. Cut each piece into 10-12 circles with a 3-1/2 inch pastry cutter. Fill each bureka with 1 Tbs. of filling and seal the edges forming a half moon shape. Place on a cookie sheet lined with a silicon mat or baking parchment. Coat with the egg wash and sprinkle on a little grated Parmesan. Bake for 30-35 minutes in a preheated 350 degree oven until golden brown.