Eggplant and Chocolate Pastries (Lucumie)

• 4 1/2 cups unbleached all-purpose flour
• 6 tablespoons sugar
• 1/2 teaspoon salt
• 1/2 pound (2 sticks) unsalted butter or margarine, chilled
• 1 egg
• 6 tablespoons sweet wine, such as Marsala
• 1 large eggplant
• 2 tablespoons vegetable oil
• One 8-ounce jar unsalted roasted almond butter (available in health food stores and some large supermarkets)
• 2 ounces unsweetened chocolate, chopped
• 1/4 cup sugar
• 1/2 teaspoon cinnamon
• 2 teaspoons vanilla
• 1/2 cup thyme honey

1. Preheat oven to 400 degrees.
2. For the dough: Sift together flour, sugar, and salt into a large mixing bowl.
3. Cut in the chilled butter or margarine until the mixture resembles coarse cornmeal.
4. In a small bowl, beat together the egg and wine just to blend, then add all at once to the flour mixture, tossing together until the dough forms a ball.
5. Transfer the dough to a lightly floured work surface and knead gently a few times until smooth.
6. Wrap the dough in plastic wrap and chill while you make the filling.
7. For the filling: Cut the eggplant in half.
8. Brush the cut side with the vegetable oil and place cut side down on a baking sheet.
9. Bake until very soft, about 25 to 30 minutes.
10. Let cool until easy to handle.
11. Scrape out 2 cups of the eggplant flesh, and discard the seeds and skin.
12. Place the eggplant flesh and the remaining ingredients in a food processor fitted with the steel blade and process continuously until the mixture forms a very smooth paste.
13. For the pastries: Reduce the oven temperature to 350 degrees.
14. Divide the dough into quarters.
15. Work with one piece of dough at a time, keeping the remainder covered.
16. On a lightly floured work surface, roll out each piece very thin (no thicker than 1/8 inch).
17. With a 3-inch cookie cutter, cut out circles of dough.
18. Place a teaspoonful of filling in the center of each, moisten the edges with a little water, and fold over.
19. Pinch the edges together to seal and trim the edges with a fluted pastry wheel.
20. Reroll the scraps of dough to make more circles.
21. Place the pastries 2 inches apart on ungreased baking sheets and bake for 15 to 20 minutes, or until light golden brown.
22. Cool on a rack.

flour, sugar, salt, butter, egg, sweet wine, eggplant, vegetable oil, butter, chocolate, sugar, cinnamon, vanilla, thyme honey

Taken from www.foodnetwork.com/recipes/eggplant-and-chocolate-pastries-lucumie-recipe.html (may not work)