Borekitas De Berengena

Delight your taste buds with these irresistible Borekitas de Berenjena, a savory Sephardic pastry filled with creamy roasted eggplant, tangy feta, and melty mozzarella cheese. Encased in flaky, golden puff pastry, these bite-sized delights are enhanced with a sprinkle of sesame seeds and a touch of paprika for a perfect balance of crunch and flavor. This easy-to-make recipe combines the smoky richness of roasted eggplant with the indulgence of melted cheese, making it an ideal choice for appetizers, party snacks, or a crowd-pleasing addition to any mezze platter. Ready in under an hour and baked to perfection, Borekitas de Berenjena are best enjoyed warm or at room temperature with your favorite dipping sauce!

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 16

Ingredients

• 1 large Eggplant
• 150 grams Feta cheese
• 50 grams Grated mozzarella cheese
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Paprika
• 2 tablespoons Olive oil
• 2 sheets Store-bought puff pastry sheets
• 1 large Egg yolk
• 2 tablespoons Sesame seeds

Directions

Step 1

Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper and set aside.

Step 2

Pierce the eggplant several times with a fork. Place it on a baking tray and roast for 25-30 minutes, turning occasionally, until the skin is charred, and the flesh is soft.

Step 3

Allow the roasted eggplant to cool slightly, then peel off the skin. Transfer the flesh to a fine-mesh sieve and press gently with the back of a spoon to remove excess liquid.

Step 4

In a bowl, mash the eggplant flesh with a fork until smooth. Mix in the feta cheese, grated mozzarella, salt, black pepper, and paprika. Stir until the filling is well combined.

Step 5

Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into small squares (around 7x7 cm or 3x3 inches) to make approximately 16 pieces in total.

Step 6

Place 1 teaspoon of the eggplant filling onto the center of each puff pastry square.

Step 7

Fold each square into a triangle, gently pressing the edges to seal. Use a fork to crimp the edges for a decorative look and to ensure they are tightly sealed.

Step 8

In a small bowl, whisk the egg yolk with 1 tablespoon of water to make an egg wash. Brush the tops of the borekitas with the egg wash.

Step 9

Sprinkle the sesame seeds over the top of each pastry for added texture and flavor.

Step 10

Place the borekitas on the prepared baking sheet, leaving a little space between each pastry.

Step 11

Bake in the preheated oven for 20-25 minutes, or until the borekitas are golden brown and puffed.

Step 12

Remove from the oven and allow them to cool slightly before serving. Enjoy warm or at room temperature with your favorite dipping sauce!

Nutrition Facts

Serving size	935.5 grams (935.5g)

Amount per serving	% Daily Value*
Calories	1417

Total Fat 94.80g	122%
Saturated Fat 44.70g	224%
Polyunsaturated Fat 5.50g
Cholesterol 354mg	118%
Sodium 3210mg	140%
Total Carbohydrate 104.80g	38%
Dietary Fiber 23.90g	85%
Total Sugars 26.40g
Protein 53.30g	107%

Vitamin D 42IU	211%
Calcium 1206mg	93%
Iron 7mg	41%
Potassium 1804mg	38%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.4%

Protein: 14.4%

Carbs: 28.2%