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Eggplant Filling for Borekas (Boreca de Berenjena)

Sigh, another great Sephardic item and I don't have the final photo. Focusing on getting 2 Shabbat events cooked and baked by sundown on Friday, I totally space all my final shots. No photos on Shabbat, either. Alas, go to the Sephardic Boreka recipe and you'll see the potato version. This photo illustrates the eggplant filling. Once the boreka is made with the delicate rope edging, I brush with an egg wash and sprinkle with sesame seeds. They are beautiful and worth mastering. To my knowledge they can't be purchased anywhere....not like these. 

Requiring an even lighter touch than the potato filled borekas, I make sure my dough is flattened large enough so I can simply lift the top over the filling. Gently, I take the boreka off the table and barely bring the edges together. Then I do the fine edgework. Since these borekas are pareve, they are a great appetizer for meat meals. Borekas are a labor of love; no shortcuts to the real deal.

BUT, if you are out of time to hand form borekas, try using the mini filo cups. They make an easy appetizer with a spoonful of this filling. 

Kosher Status: Parve
Number of servings: 36 borekas
Main Ingredient(s): Eggplant
Preparation Time: 00:30
Cooking Time: 00:00
Skill Level: 1 - Easy (1 Easy - 5 Hard)
Estimated POINT value:


  • 3 pounds of eggplant (about 2 large)
  • 1 large onion
  • 1 green pepper
  • 2 cloves of garlic
  • 8 ounces tomato sauce
  • 1/2 cup water
  • 2 tablespoons red wine vinegar
  • 1 1/2 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • pinch of cayenne pepper
  • 1/2 cup diced olives


Finely dice the eggplant. Set aside.

Finely dice the onions and green pepper. Mince the garlic. Set aside.

Heat the olive oil in a saute pan. Add diced vegetables and cook until tender.

Add the remaining ingredients. Continue to cook until all the liquid is absorbed. Refrigerate until cool. The filling should be thick enough to hold together when forming the borekas. If it is too wet, add a little bread crumbs to absorb the moisture.

Make the boreka dough and form borekas as per the Sephardic Boreka recipe illustrates. Brush with egg wash and sprinkle with sesame seeds. Bake at 350' until golden brown, about 20 minutes.

These may also be made ahead and then baked before serving.

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Raquel: I want to prepare these for my daughter's bat mitzvah. Should I freeze them and baked before serving? thanks
Leah: Hi Raquel, I apologize for the delayed response - I usually form all my borekas and freeze them, bake them when I need them. Mazel tov!

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Eggplant Filling for Borekas (Boreca de Berenjena)

About Leah

Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.

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