Borekitas De Berengena

Recipe by Susiecat too
READY IN: 55mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • For dough
  • 12
    cup vegetable oil
  • 14
  • 12
    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
  • 4
    ounces feta cheese
  • 1
    cup grated kashkaval, gruyere or 1 cup parmesan cheese
  • salt and pepper, as desired
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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.
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