Borekitas De Berenjena (eggplant Borekas)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Bulgarian | 1 | Servings | |
INGREDIENTS
| 2 | c | Broiled chopped eggplants |
| about | ||
| 1/2 | c | Grated Kashkaval or sharp |
| Gruyere type cheese | ||
| about | ||
| 1 | Beaten eggs, reserve small | |
| amount in a glass up to | ||
| 2 | T | Matzo meal or more, up to 3 |
| Salt |
INSTRUCTIONS
2 Source : Sepharadic recipe Mix all ingredients to obtain a thick mass. Fill small squares of puff pastry, seal edges, and brush with the egg sprinkle the cheese and bake until gold brown and puffy. My Bulgarian grand mother always served borekas with turkish coffee. Posted to JEWISH-FOOD digest by "Viviane & Israel Barzel" <i_barzel@netvision.net.il> on Feb 11, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 72
Calories From Fat: 43
Total Fat: 4.8g
Cholesterol: 186mg
Sodium: 361.7mg
Potassium: 69.1mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: 6.3g