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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (101g) Recipe makes 10 servings The following items or measurements are not included below: kashkaval |
||
| Calories 234 | ||
| Calories from Fat 127 | (54%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.2g | 21% | |
| Saturated Fat 3.4g | 17% | |
| Monounsaturated Fat 3.8g | ||
| Polyunsaturated Fat 6.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 29mg | 9% | |
| Sodium 252mg | 10% | |
| Potassium 140mg | 4% | |
| Total Carbohydrate 22.2g | 7% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 1.6g | ||
| Protein 5.0g | 9% | |
Borekitas De Berengena
By: Susiecat too
Sep 25, 2007
Eggplant and Cheese pies. Turkish, traditionally made in the Jewish community in and around Istanbul. Slightly adapted from "The Book of Jewish Food" by Claudia Roden.
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 parmesan cheese (optional)
For filling
- 1 lb eggplant
- 4 ounces feta cheese
- 1 cup grated kashkaval, gruyere or parmesan cheese
- salt and pepper, as desired
Directions
1
Beat the oil with the water and salt and add just enough flour to make a soft malleable, oily dough.2
Prick eggplants with a fork and turn under the broiler until they are soft inside.3
Put into a colander and peel eggplants. Smash the flesh of the eggplant in the colander to release juices, press to drain them.4
In a bowl, mix eggplant pulp with feta cheese and kashkaval, mix well.5
Salt and pepper as desired.6
Divide pastry into 2 balls, roll out thin and cut into 10-inch rounds. You will not need flour for rolling -- the dough does not stick.7
Top each round with 1 heaping tablespoon of filling, fold round over and crimp edges.8
Place pies on a baking sheet, brush with egg glaze mixture. Sprinkle with grated cheese if desired.9
Bake 350F for 35 minutes or until lightly browned.10
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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- Course > Main Dish > Savory Pies
- Main Ingredient > Vegetables
- Main Ingredient > Eggs/Dairy > Cheese
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > Asian > S.W. (Middle Eastern) > Turkish
- Cuisine > Asian > S.W. (Middle Eastern) > Jewish (Sephardi)
- Preparation > Time to Make > < 60 mins
- Occasion > Brunch
- Dietary > Kosher
Featured Reviews for This Recipe
From: Ginger Rose
On Jul 3, 2008
Delicious! I do have to admit that I used goat cheese instead of feta...but I'm sure both taste just as good! I was actually surprised how little time it took me to make, so not only is it tasty but you can also put it together fast. Thanks for this lovely recipe!
From: Glori-B
On Feb 7, 2008
These were great! I made them for a Sephardic themed dinner and they were scarfed up in no time! However, I was in a major hurry (as usual 
)and I short-cutted by using prepared puff pastry instead of making the dough from scratch. The puff pastry worked well and the results were outstanding! Thank you for posting, Susiecat too!
From: Chef floWer
On Oct 9, 2007
WOW! This was really yummy, I think I made a mistake with the dough and it was a little crumbly for me but it didn't take away from the taste. Thank you Susiecat too.
From: Andi of Longmeadow Farm
On Oct 24, 2007
Between the eggplant, the dough, the feta cheese and gruyere cheese I truly found this treat absolutely delish! Instead of mashing the eggplant I just put the eggplant flesh into the food processor and pulsed it with a bit of garlic and added the feta with one more pulse. This was absolutely lovely. The dough was very nice, and it didn't stick. The aroma was intensely mouth watering coming from the oven, and there was nothing to each for lunch the next day :D Thanks so much, Susiecat! What a unique and great treat for us!
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