Ingredients

Adjust Servings:


	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

Nutritional information

234.9

Calories

127 g

Calories From Fat

14.2 g

Total Fat

3.4 g

Saturated Fat

29.6 mg

Cholesterol

252.7 mg

Sodium

22.2 g

Carbs

2.2 g

Dietary Fiber

1.6 g

Sugars

5 g

Protein

101g

Serving Size

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Borekitas De Berengena

Name: Borekitas De Berengena
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 10
Cuisine: American
Ingredients: : 1/2; : 1/4; : 1/2; : 2; : 1; : 3; : 1; : 4; : 1

Features:

Cuisine:

American

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.

75 min
Serves 10
Easy

Ingredients

Directions

Borekitas De Berengena, 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 , 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

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Steps

1 Done	Beat the Oil With the Water and Salt and Add Just Enough Flour to Make a Soft Malleable, Oily Dough.
2 Done	Prick Eggplants With a Fork and Turn Under the Broiler Until They Are Soft Inside.
3 Done	Put Into a Colander and Peel Eggplants. Smash the Flesh of the Eggplant in the Colander to Release Juices, Press to Drain Them.
4 Done	in a Bowl, Mix Eggplant Pulp With Feta Cheese and Kashkaval, Mix Well.
5 Done	Salt and Pepper as Desired.
6 Done	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 Done	Top Each Round With 1 Heaping Tablespoon of Filling, Fold Round Over and Crimp Edges.
8 Done	Place Pies on a Baking Sheet, Brush With Egg Glaze Mixture. Sprinkle With Grated Cheese If Desired.
9 Done	Bake 350f For 35 Minutes or Until Lightly Browned.
10 Done	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.