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Add a photoServings: 12
Ingredients
- 3 Tbsp. olive or possibly salad oil
- 1 lrg onion, minced
- 1 Tbsp. curry pwdr
- 1 sm eggplant cut into 1/2 inch pcs
- 1 x 15- to 16-oz can garbanzo beans, liquid removed and minced
- 1 med -sized tomato, diced
- 1 lrg egg, separated
- 1/4 c. mango chutney, minced
- 1 1/4 tsp salt
- 2 x 10- to 11-oz package piecrust mix
Directions
- About 2 hrs before serving or possibly early in day: In 5-qt Dutch oven over medium heat, in warm oil, cook onion till tender, about 10 min. Stir in curry pwdr; cook 1 minute. Into onion mix, stir eggplant and 1/4 c. water; cook over medium heat till eggplant is very tender, about 20 min, stirring often.
- When egg plant is done, remove Dutch oven from heat; stir in garbanzos, tomato, egg white, chutney and salt.
- In large bowl, prepare both pkgs. piecrust mix as label directs for 2 crust pie. Divide dough into 4 pcs; shape each into a ball. On lightly floured surface, with floured rolling pin, roll one piece of dough into 10-inch square; cut into quarters.
- Preheat over to 400 F. Place about 1/4 c. eggplant filling in center of each dough square. Fold dough over filling to create triangle. Place on ungreased large cookie sheet. With form, firmly press edges together to seal. Repeat with another 1/4 of dough and more filling.
- Cut a few short slashed in top of each turnover. In c., beat egg yolk and 2 Tbsp. water. Brush turnovers with some egg-yolk mix. Bake 15 to 20 min till turnovers are golden brown. Keep hot.
- Repeat with remaining dough and filling. Serve turnovers warm. Or possibly, chill turnovers to serve cool later.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 334g | |
| Recipe makes 12 servings | |
| Calories 387 | |
| Calories from Fat 62 | 16% |
| Total Fat 7.16g | 9% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 1097mg | 46% |
| Potassium 589mg | 17% |
| Total Carbs 67.25g | 18% |
| Dietary Fiber 13.9g | 46% |
| Sugars 1.25g | 1% |
| Protein 15.05g | 24% |
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