Fatayer bil makdous (eggplant turnovers)

Instructions

1. Prepare the dough with the yeast dissolved in the lukewarm water, the flour, salt and oil. Knead for 8 minutes and let it rise for 1 hour.
2. Drain the makdous carefully and gently press them to remove the excess oil.
3. Roughly chop the walnuts and the chili, then mix them with the eggplants.
4. Add a drizzle of olive oil and a little pepper, without adding too much salt since the makdous is already salty.
5. Divide the dough into 12, flatten and fill the centers with the filling.
6. Fold and pinch the edges into triangles, then place on a tray.
7. Bake at 220 °C for 18 to 20 minutes, until golden. Serve warm.