Borekitas De Berengena Recipes

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.

Steps:

• * 1. Preheat the oven to 500 degrees. Prick the eggplants repeatedly with a fork. Place on a baking sheet and bake, turning to prevent burning, for 45 minutes. Cool. Peel or scoop out the flesh into a colander. Drain and press out the juices, then chop the flesh with a knife and mash it with a fork.
• * 2. Lower the oven temperature to 350 degrees. In a large bowl, mash the feta cheese. Add the eggs, matzoh meal, 5 tablespoons of the Gruyere and 4 tablespoons of the oil. Beat well.
• * 3. Add the eggplant and mix. Pour the mixture into an oiled baking dish, drizzle 1 tablespoon of the oil over the mixture, sprinkle with the remaining cheese, and bake for 1 hour, until lightly colored.

Steps:

• In a dry frying pan over medium heat, toast together the sesame, coriander, cumin & nigella seeds 3 to 4 minutes or until fragrant, stirring or shaking the pan often.
• Grind the seeds with a mortar & pestle or process BRIEFLY in a coffee grinder (but not so long that the sesame seeds release a lot of oil).
• Oil your hands to prevent the cheese from sticking, then roll the cheese into 1-inch balls & chill uncovered on a greased baking sheet.
• In a small bowl, mix the sesame seasoning with the salt & chopped pistachio nuts, then roll the cheese balls in the mixture until well covered.
• Serve immediately, or cover & chill on a wax-paper-lined baking sheet until ready to serve.