Borekitas De Berengena

1. 1

   Beat the oil with the water and salt and add just enough flour to make a soft malleable, oily dough.

2. 2

   Prick eggplants with a fork and turn under the broiler until they are soft inside.

3. 3

   Put into a colander and peel eggplants. Smash the flesh of the eggplant in the colander to release juices, press to drain them.

4. 4

   In a bowl, mix eggplant pulp with feta cheese and kashkaval, mix well.

5. 5

   Salt and pepper as desired.

6. 6

   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.

7. 7

   Top each round with 1 heaping tablespoon of filling, fold round over and crimp edges.

8. 8

   Place pies on a baking sheet, brush with egg glaze mixture. Sprinkle with grated cheese if desired.

9. 9

   Bake 350F for 35 minutes or until lightly browned.

10. 10

    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.

* Per serving · 4 servings · Values may vary.