Borekitas Claudii


For dough:

  • 125 ml of oil
  • 50 ml of warm water
  • 1/2 teaspoon of salt
  • 250 grams of wheat flour
  • 1 yolk mixed with 1 tablespoon of water
  • 3 tablespoons of grated parmesan cheese

For filling:

  • 500 grams of eggplants
  • 100 grams of feta cheese
  • 1/2 cup of grated parmesan cheese
  • dash of black pepper
  1. Beat the oil with the water and salt and add flour bit by bit to make a soft, oily dough.
  2. Prick eggplants with a knife and grill in the oven until they are soft inside.
  3. Mix eggplants with a food processor, add feta cheese and parmesan cheese, mix well.
  4. Add black pepper as desired.
  5. Divide dough into 4 balls, roll each one out thin and cut into 4 squares.
  6. Top each round with 1 heaping tablespoon of filling, fold in half to form triangle and seal edges.
  7. Place borekitas on a baking sheet, brush with yolk mixture. Sprinkle with grated parmesan cheese.
  8. Bake in 180C degrees for 35 minutes.