You will need
For The Pastry
Unbleached all purpose flour -500ml (2 cups)
Salt -2.5 ml (1/2 tsp)
Water - 60 ml (1/4cup)
Maple Syrup - 15 ml (1tbsp)
Canola oil - 125 ml (1/2 cup)
Oil for brushing
For The Filling
Tomatoes - 250 g (2 medium)
Eggplant, cut into 2cm cubes - 500 g (1 medium)
Onion, chopped - 1 medium
Cilantro, finely chopped - 1 tablespoon
Garlic, minced - 1 clove
Cumin - 1/2 teaspoon
Tomato paste - 1 teaspoon
Olive oil, salt, pepper
Method
Filling
Preheat the oven to 180C (350F).
Heat some oil in a large pan and saute the onion until it's soft.
Add the cumin and cubed eggplant to the pan and cook over medium heat for about 10 minutes.
Meanwhile bring a large pot of water to boil. Drop the tomatoes in the boiling water for 30 seconds.
Remove the tomatoes from the boiling water and drop them into cold water for 2 minutes.
Peel the tomatoes and chop them.
Add the tomatoes to the eggplant and cook for another 10 minutes until the eggplant is cooked.
Add the minced garlic into the mixture and cook for 1-2 minutes.
Add the cilantro, salt and pepper. Let the filling cool.
Pastry
In a large bowl, combine the flour and salt. Set aside.
In a measuring cup, combine the water and honey.
Add the oil.
Pour over the dry ingredients and stir with a fork until flour is just moistened.
Roll out the dough to 3-4 mm thickness.
Cut 12 or 8 cm circles, put some filling in the middle and fold the circle in half to create a half-moon shape.
Press the edges together with a fork.
Put the pies onto a baking sheet lined with parchment paper.
Brush the pastries with milk, eggwash, or oil.
Bake for 15-20 minutes until the dough is baked through and golden brown.
http://www.imagelicious.com/blog/post/savoury-pastries-with-eggplant-and-tomato
