Sephardim from Rhodes Island have inherited from the Ottoman culinary heritage our affinity for the most beloved and versatile vegetable- aubergines, otherwise known as eggplants.

It is not surprising that one of our tastiest pie fillings is in Ladino “Gomo de Handrajo” - are diced aubergine simmered in an onion, fresh tomato and extra virgin olive oil sauce, with fresh parley.

This moist and satisfying filling is perfect for the ever popular savory pastries, bourekas which are simple and easy to make or the more elaborate pastelicos.

The pie filling may be made ahead of time as the flavors only improve. Once baked they freeze well, but be sure to reheat well and serve these mouthwatering vegan pies warm and crisp.

For recipe see “Stella’s Sephardic Table “