Ingredients:
- 1- 2 tbsp of sugar
- salt (on the tip of the spoon)
- 50-100 g of sunflower oil
- 1 egg
- 30 g of yeast
- 150 g of sour cream
- 1 glass of potato broth
- 1 tbsp of dairy butter
- 1- 2 aubergines
- 1 bulb onion
- flour
- spicery
- dill / parsley
Cooking
Place yeast in a dish and grind it with sugar. Grind salt with egg. Combine potato broth with sour cream. Mix all the ingredients. Sift flour 2-3 times through the bolter. Knead the dough. It should be soft and elastic. Add sunflower oil during the kneading. The yeast dough should not stick to the hands. Cover the dough with towel and wait until it rises.
Peel aubergines and cube them. Salt vegetables and leave for 2 hours (in that case the aubergines will not have bitter taste). Then pour out the juice (aubergine juice) and fry vegetables with finely cut bulb onion on the dairy butter.
Grease the baking tray with butter. Roll 2/3 of the dough, place it in on the tray and put stuffing above. Powder pie with spicery. Roll another part of the dough and cover stuffing with it. Add dill / parsley.
Bake pie for about 40 minutes at 220-200°C.
Enjoy your meal!