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Burekas Filled with Burnt Eggplant

Author: Rina Dzen

This is the dish that Rina’s mother always kept an arsenal of in the freezer so that it was always available to her children. Now that Rina has her own children, she has developed the same habit to ensure her kids never go without burekas.


2 medium size eggplants
1 egg
2 sticks butter (or margarine etc.)
3/4 cup oil
1 glass milk
Block Feta cheese, or cottage/ricotta or combination
Sesame seeds or grated cheese


Place eggplants in a pan and over open stove fire, on high.
Let burn well on all sides, while periodically turning
Let cool, peel burned peel, or scope inside into a strainer and let drain for 1/2 hour or more.
In a frying pan sauté eggplant while mashing it with a wooded spoon, to let remaining liquids evaporate, added cheese and continue until cohesive and dry consistency.
Take off the stove, and add the egg once semi cool. Add salt if needed.
You have your filling.

Prepare the dough:

In a large bowl melt in microwave butter, add milk oil, and salt.
Add flour, about a pound or more, a little bit at a time, until you get a soft dough.
Divide into ping-pong size balls and let stand for 1/2 hour.
Open each ball to a round shape using a rolling pin. Place one teaspoon of filling and close in half, making sure it’s fully closed (pinch and fold the portions to close).
Brush with egg wash and sprinkle with sesame seeds. Bake on medium until golden brown, about 40 minutes.

* Nice for breakfast, a snack, and light meals.