Sephardic aubergine coils

Sephardic aubergine coils

Bulemas de berendjena

By
From
Hazana
Serves
4
Photographer
Mowie Kay

These delicious pastries are stuffed with a mixture of roasted aubergines, olive oil, feta and cheese then deep-fried in olive oil. They are perfect for a snack, light lunch or supper. Traditionally they are made for festivals and special occasions, as well as for desayanu – a Sabbath breakfast prepared by the Sephardim. Bulemas can also be brushed lightly with olive oil and baked in the oven.

Ingredients

Quantity Ingredient
2 medium aubergines
1 tablespoon extra virgin olive oil
100g feta or beyaz peynir (turkish white cheese), mashed with a fork
50g freshly grated parmesan or kachkaval cheese
grating of nutmeg
freshly ground black pepper
8 large sheets fresh or thawed frozen filo pastry
melted butter, for brushing
olive oil, for deep-frying

Method

  1. To make the filling, roast the aubergines in a preheated 200°C oven for 30 minutes or until they are soˆft and the skins are blackened all over, turning them once or twice so they cook evenly. When cool enough to handle, scoop out the ‹flesh and place in a colander to drain off any bitter juices. Transfer to a bowl and mash with a fork. Stir in the olive oil, feta and parmesan and mix well. Season with nutmeg and pepper.
  2. Cut the filo pastry into rectangles about 30cm x 23cm and stack them in a pile. Lay a sheet of filo pastry on a clean cloth, with the longer side facing you, and brush lightly with melted butter. Repeat with a second sheet of filo pastry. Place a thin line of filling about 2cm thick along the longer side of the pastry, about 2cm from the edge. Fold over the edge and roll up to make a long thin log, then roll up like a coiled snake. Dip your fingertips in cold water and pinch the ends of the coil to seal in the filling. Repeat with the remaining pastry and filling.
  3. Working in batches, deep-fry the bulemas in hot oil until crisp and golden on both sides. Serve hot.
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