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!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
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
Instructions
Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper and set aside.
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.
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.
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.
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.
Place 1 teaspoon of the eggplant filling onto the center of each puff pastry square.
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.
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.
Sprinkle the sesame seeds over the top of each pastry for added texture and flavor.
Place the borekitas on the prepared baking sheet, leaving a little space between each pastry.
Bake in the preheated oven for 20-25 minutes, or until the borekitas are golden brown and puffed.
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
Calories |
244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 435 mg | 19% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.4 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 79 mg | 6% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 156 mg | 3% | |
*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.
