|2 tablespoons yeast|
|1 cup warm water (105º)|
|1 teaspoon salt|
|1/3 cup oil (not olive oil)|
|2 cups flour|
|1/3 cup chopped mozzarella cheese|
|½ cup Parmesan cheese|
|1 ½ cups ricotta cheese|
|1/3 cup chopped parsley|
|1 cup deep fried eggplant cubes|
|2 teaspoons salt|
|1 teaspoon pepper|
|¼ teaspoon hing|
|oil for deep frying|
|Add yeast to warm water and let sit for 1 minute. Add salt, oil, and flour. Knead for 3 minutes|
Sprinkle tabletop with flour. Separate dough into 2-inch balls. Cover with damp cloth and let them rise for 45 minutes.
While dough is rising mix all the filling ingredients together.
Heat oil in wok until very hot.
Roll out balls into 6-inch circles. Divide stuffing into 8 portions. Place stuffing in center and fold over. Place fork in flour and use to seal edges. Fry in hot oil for about 1 minute on each side until they are reddish brown. Serve hot.