Borekitas Claudii Recipe

Borekitas Claudii

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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

How to make Borekitas Claudii

  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.
Question from the Chef

“What's your favorite way to bake with eggplant?”

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