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  • Stella Hanan Cohen

Rodesli Eggplant (Aubergine), Onion & Tomato Bourekas


Bourekas de berenjena (handrajo)

Sephardim from Rhodes Island have inherited from the Moorish Spanish and Ottoman culinary heritage a love for eggplants (aubergines).

It is not surprising that one of our favorite pie fillings is eggplant sautéed with onions, fresh tomato in olive oil and parsley, known in Ladino as handrajo.* This luscious filling is perfect for the ever popular savory pastry - bourekas, which are so easy to make. I like to shape the pies into sesame-studded triangles as a twist on tradition.

Serve these crisp hand pies with meltingly soft centers as a perfect snack or as a light meal accompanied with a green salad.

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