Eggplant Borekitas with Roast Eggplant
Roast Eggplant Salsa
Adapted from American Pie, by Peter Reinhardt
Preheat oven to 250c
1 large eggplant sliced into 1/2 inch slices
2 pints cherry tomatoes sliced in half
2 large yellow onions sliced in thin slices
8 oz. Taggiasche olives
Zest and juice of two lemons
1/2 cup olive oil, preferably from Taggiasche olives
Salt and pepper
Combine all ingredients except the pepper in a large bowl. Toss to coat. Place on baking sheet and roast for 45-50 minutes turning every 15 minutes until the eggplant if fully cooked and the ingredients are beginning to caramelize. Add pepper, taste for seasoning. Cool before serving.
Adapted from The Italian Farmer’s Table, by Sciallaba and Pellegrino
Preheat oven to 180c.
1/4 cup olive oil
1/4 cup water
1 1/4 0 flour
Mix oil and water together, then add to the flour. Mix together until well, mixed, turn out on floured board and knead for 1 minute. Set aside.
1 eggplant, peeled, seeded and diced into 1/4 inch dice
2 1/2 oz pecorino fresco or caciotto cut into small dice
1Tbsp grated Parmigiano Reggiano
1 garlic clove sliced
1 tbsp. fresh thyme
salt and pepper
1/4 cup olive oil
1 Tbsp sesame seeds
pinch of red pepper flakes
Place the diced eggplant in a colander and salt generously. Allow to sit for 30 minutes, then thoroughly rinse to remove the salt, squeeze out remaining water and pat dry.
Saute eggplant in oil until golden. Add sliced garlic during the last two minutes of cooking. Remove from fire and drain on paper towel. Set aside until cool. Place eggplant mix, cheeses, thyme salt and pepper and half of the sesame seed in a food processor. Pulse until everything is about the size of a lentil.
Roll out the dough to 1/4 thick. Cut out in 3″ rounds. Place 1 Tbsp. of filling in center of each round, fold over and seal with a fork. Bake until golden brown, about 15″.
Serve hot with the salsa