Recipe - Borekitas De Berenjena (Eggplant Borekas)

2 cup Broiled chopped eggplants;
about
One half cup Grated Kashkaval or sharp
Gruyere type cheese; about
1 Beaten eggs; (reserve small
amount in a glass), up to 2
2 tablespoon Matzo meal or more; up to 3
Salt

Source : Sepharadic recipe

Mix all ingredients to obtain a thick mass. Fill small squares of puff
pastry, seal edges, and brush with the egg sprinkle the cheese and
bake until gold brown and puffy.

My Bulgarian grand mother always served borekas with turkish coffee.

Posted to JEWISHFOOD digest by "Viviane & Israel Barzel"
i_barzel@netvision.net.il on Feb 11, 1999, converted by MM_Buster
v2.0l.