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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%
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Borekitas De Berengena

Recipe #255300 | 55 min | 20 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

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. The dough is initially cut into 2 pieces to make it more manageable than rolling out the whole thing. From each half, roll thin and cut out the smaller rounds, gather your scraps and roll again. The small filling is perfect for a 10-cm (4-inch) round folded in half. If you want to use the two halves to make a large (9-inch) double crusted pie, then add the extra egg as noted in the last step.

SERVES 10 (change servings and units)

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 each one out thin and cut into 10-cm (4 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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Featured Reviews for This Recipe

From: Maito

On Aug 13, 2008

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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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!

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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!

3 people found this review helpful

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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.

2 people found this review helpful

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