Borekitas With Eggplant or Cheese Filling — Jewish Food Society

Ingredients

• 1 cup canola oil
• 1 cup olive oil
• 1 eggplant, peeled and cut into 2 inch cubes
• 1 yellow onion, roughly chopped
• 1 tomato, peeled and quartered
• 1 ½ ounces blue cheese, grated
• 1 tablespoon kosher salt
• 1 large yukon gold potato
• 4 tablespoons ricotta
• 1 cup + 3 tablespoons grated kashkaval
• 1 egg
• 1 cup cold water
• 1 ¼ cup canola oil
• 1 teaspoon salt
• 5 ¾ cups all-purpose flour
• 1 tablespoon baking powder
• 1 egg, whisked
• 3 tablespoons sesame seeds
• 3 tablespoons grated kashkaval