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- A delicious mix of summer vegetables: eggplant, bell peppers, tomatoes, onions and herbs. We took all those delicious flavors and wrapped them in a flaky, warm empanada.
The Secret Ingredient
- ●1 tablespoon extra virgin olive oil
- ●1 1/2 cups finely chopped eggplant
- ●1 cup finely chopped onion
- ●1 cup diced tomatoes, drained
- ●1/2 cup finely chopped green bell pepper
- ●1 tablespoon chopped fresh thyme leaves
- ●1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
- ●Fresh ground black pepper to taste
- ●10 (one 14-ounce package) frozen store-bought empanada dough discs, defrosted
- ●1 large egg, beaten
Preheat oven to 350° F.
Heat olive oil in a large skillet over medium heat. Add eggplant, onion, tomatoes, bell pepper, thyme, bouillon and black pepper. Cook, stirring occasionally, for about 8 to 10 minutes or until vegetables are soft and cooked through. Allow to cool slightly.
Place 3 tablespoons of filling in the center of each empanada disc. Fold half of the circle over to form a half-moon; press the edges together firmly. Repeat with remaining discs and filling. Place on a large baking sheet. Brush tops with beaten egg.
Bake for 25 to 30 minutes or until golden. Serve warm.
The sizes of different brands of frozen empanada discs can vary. If your discs are on the smaller size adjust amount of filling accordingly. Do not overfill the empanadas as they will break while baking. If you have smaller empanada discs and have leftover filling use it as a delicious side dish or as a topping for scrambled eggs!