Borekitas De Berengena Recipes

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BOREKITAS DE BERENGENA



Borekitas De Berengena image

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.

Provided by Susiecat too

Categories     Savory Pies

Time 55m

Yield 10 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 234.9, Fat 14.2, SaturatedFat 3.4, Cholesterol 29.6, Sodium 252.7, Carbohydrate 22.2, Fiber 2.2, Sugar 1.6, Protein 5

BERENJENAS RELLENAS (STUFFED EGGPLANTS)



Berenjenas Rellenas (Stuffed Eggplants) image

Provided by Food Network

Categories     appetizer

Time 50m

Number Of Ingredients 10

4 small eggplants
12 ounces lamb, chopped
1 egg
1 onion, finely chopped
3 cloves of garlic, finely chopped
3 teaspoons ground cinnamon
Salt and pepper
1 tablespoon chopped parsley
1/2 cup olive oil
1/2 cup grated Manchego cheese

Steps:

  • Wash the eggplants and cut them in half lengthwise. Hollow them out with a spoon. Combine the lamb together thoroughly with the egg, onion, garlic, cinnamon, salt, pepper and parsley, and fill the eggplants with the mixture. Heat the olive oil in a flameproof baking dish and put the eggplants in it. Sprinkle the filling with cheese. Cover the dish with aluminum foil and cook in a preheated oven at 390 degreees F for about 40 minutes. Remove the foil 10 minutes before the end of the cooking period.

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