Borekitas De Berengena
Ready In: 55 mins
Serves: 10
Ingredients
For dough
- 1⁄2 cup vegetable oil
- 1⁄4 cup warm water
- 1⁄2 teaspoon salt
- 2 cups flour
- 1 egg yolk, mixed with 1 tsp water, for glazing
- 3 tablespoons grated kashkaval (optional) or 3 tablespoons parmesan cheese (optional)
For filling
- 1 lb eggplant
- 4 ounces feta cheese
- 1 cup grated kashkaval, gruyere or 1 cup parmesan cheese
- salt and pepper, as desired
Directions
- Beat the oil with the water and salt and add just enough flour to make a soft malleable, oily dough.
- Prick eggplants with a fork and turn under the broiler until they are soft inside.
- Put into a colander and peel eggplants. Smash the flesh of the eggplant in the colander to release juices, press to drain them.
- In a bowl, mix eggplant pulp with feta cheese and kashkaval, mix well.
- Salt and pepper as desired.
- Divide pastry into 2 balls, roll each one out thin and cut into 10-cm (4 inch) rounds. You will not need flour for rolling -- the dough does not stick.
- Top each round with 1 heaping tablespoon of filling, fold round over and crimp edges.
- Place pies on a baking sheet, brush with egg glaze mixture. Sprinkle with grated cheese if desired.
- Bake 350F for 35 minutes or until lightly browned.
- If desired, can make one large pie by rolling out 2 large crusts from dough. If doing so, add 2 beaten eggs to the filling.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off