Sift the flour, mix with baking powder and salt. Add softened butter and mix well. Without ceasing to interfere, pour in vegetable oil, then cold water.

Stir until a homogeneous soft dough. Formed into a ball, cover with cling film and put into the refrigerator for at least half an hour.

Prepare the stuffing. Eggplant bake in the oven (10-15 minutes). To separate the flesh from the eggplant (liquid to thoroughly drain), crumble the cheese, add the cheese, grated on a fine grater, mix well. If the filling is watery, add breadcrumbs.

Divide the dough into balls (roughly egg). Roll each ball in the centre put the filling and tightly connect the edges. Spread on a baking sheet covered with baking paper, brush with egg yolk and sprinkle with sesame seeds. Bake at the.180*C for 20-25min. until Golden brown.

Remove from the oven, allow to cool and serve.