Borekitas De Berengena
55 mins (prep 20, cooking 35)
9 ingredients
10 servings
Eggplant and Cheese pies. Turkish, traditionally made in the Jewish community in and around Istanbul. Slightly adapted from "The Book of Jewish Food" by Claudia Roden. The dough is initially cut into 2 pieces to make it more manageable than rolling out the whole thing. From each half, roll thin and cut out the smaller rounds, gather your scraps and roll again. The small filling is perfect for a 10-cm (4-inch) round folded in half. If you want to use the two halves to make a large (9-inch) double crusted pie, then add the extra egg as noted in the last step.

Categories:  <-60-mins , kosher , cheese , brunch , savory-pies , egg , jewish-(sephardi) , southwest-asia-(middle-east) , eggs~dairy , turkish , time-to-make , asian , main-dish , vegetable ,
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Serving Size (120.95 g)
Servings 10
Amount per Serving
Calories 331.41 Calories from Fat 146.97
% Daily Value *
Total Fat 16.33g 251.23%
Saturated Fat 3.57g 178.31%
Trans Fat 0.3g %
Cholesterol 15.71mg 52.37%
Sodium 544.76mg 226.99%
Total Carbohydrate 31.64g 105.48%
Dietary Fiber 3.93 g 157.15%
Sugars 2.58 g %
Protein 16.47g 329.3%
Vitamin A 102.87IU% Vitamin C 1.0mg%
Calcium 293.0mg% Iron 2.45mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
warm water, salt and pepper