We had two tables with two different menus and themes. Our chef, Steve Ulibarri, created two menus. One was our Mediterranean Grill. We wanted something different than the traditional Greek hors d’oeuvres and he developed a new appetizer that everyone enjoyed. In Greek, it is called Bourekakia (pronounced boo-reh-Kank-yah). It is made with a combination of feta, kefalotyri and Edam cheeses cigar rolled into the lengthwise cuts of toasted breadcrumb eggplant.
Here’s the full recipe:
Bpourekakia Melitzanas—Eggplant Appetizer Rolls (yields approximately 50 rolls)
1-cup cold water
½ cup olive oil
2 cups flour
1 can evaporated milk
7 oz. feta cheese, crumbled
1/2 cup grated kefalotyri (or pecorino) cheese
1/3 cup grated Edam cheese
3 T. finely chopped fresh dill
2 t. sea salt
2 t. ground white pepper
3 eggs, beaten
2 cups toasted breadcrumbs
1 3/4 cups all-purpose flour
oil for frying
2 1/4 lbs. of large eggplants
Beat the egg with one-cup water until fully combined. Set aside. In a frying pan, heat ½ cup of olive oil over medium heat. Add flour and stir with wooden spoon. Cook until golden. Add evaporated milk and the water-egg mixture and cook to combine thoroughly. The color may darken. Transfer to a mixing bowl and cool to room temperature.
When cool to touch, add cheeses, dill, and seasonings. Set aside.
Wash eggplant. Trim stems and cup in very thin slices lengthwise. This will make about 50 slices. Add several tablespoons of oil to a frying pan and sauté the eggplant slices until soft, pliable and golden brown.
Form a rounded teaspoon of the filling into a sausage shape and place at end of the eggplant and roll. Place each roll in the flour, dip in beaten egg and roll into the toasted breadcrumbs. Dip in egg once again. Fry in the hot oil. Serve hot.
Maxine Turner is the president of Cuisine Unlimited and contributes monthly blogs about food, catering, trends and more to saltlakemagazine.com. This article was originally posted on utahstyleanddesign.com.