Borekitas De Berengena
photo by Chef floWer
- Ready In:
- 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)
- 1 lb eggplant
- 4 ounces feta cheese
- 1 cup grated kashkaval, gruyere or 1 cup parmesan cheese
- salt and pepper, as desired
- 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.
Questions & Replies
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So yummy and so fun. This hit the spot for my family. We represent a few ethnicities in my family: Jewish, Hispanic, and Azerbaijani, and the flavors were quite familiar and appealing to us. I added some cilantro and parsley tothe filling, and I live this because this recipe provided a foundation for some interesting experimentation in the future.
Willl prepare again for sure.<br/>I did not realize that I should have added only the necessary amont to get a soft dough and I added two full cups! I reapared it adding 2 tablespoon of greek yogurt. The dough came out perfect.<br/>The filling was delicious. I bought kashkaval cheese in a Turkish shop and next time I will use this again.<br/>I rolled my disks of dough really thin and I made 16 bourekitas of about 10 each.<br/>Thanks a lot for this recipe!
I am not giving this any stars since I tried to lighten this by decreasing the oil and cheese, and it didn't work out that well. I used almost twice as much eggplant, which did work well (if you love eggplant like we do). The dough makes this a little time consuming. I figured out after reading the directions a few times that step 6 means you fold the dough in half, and step 10 means making one very large pie with the pie having a top and a bottom. I think I had more than half a cup of filling in each of the five small pies I made (about 5 inches). If this is being served as a meal, it will feed about 3 people.
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