Borekitas De Berengena Recipes

BOREKITAS DE BERENGENA

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.

BERENJENAS RELLENAS (STUFFED EGGPLANTS)

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.