How long does it take to make Eggplant and Cheese Filling?

Set the roasted eggplant flesh in a colander for about half an hour before mixing it with the cheese.

1 hr 54 minTotal

49 minActive time

1 hr 5 minSetting

#	What to do	How long
1	Char the eggplants whole directly over the gas flame, turning	45 min
2	Transfer to a bowl, cover tightly and leave 10–15 minutes	12 min
3	Peel off the charred skin and drain off the liquid (leave the eggplant in a colander 15–30 minutes)	22 min
4	Chop the eggplant flesh with a knife	3 min
5	Set the chopped eggplant in a colander for half an hour to drain the liquid	30 min
6	Mix the eggplant with the oil, then with the cheese	1 min

until the skin is black and blistered on all sides and the flesh is completely soft (eggplants: 20–30 minutes, about 10 minutes per side)

Charring directly over the flame gives the vegetables their smoky flavor; in the oven they soften, but the flavor is milder.
The steam in the covered container separates the skin from the flesh, so it comes off easily. Don't rinse under water: the smoky flavor washes away with it.
Drain the roasted eggplant 15–30 minutes: its bitter juices dilute the salad.
A wet filling soaks the dough from the inside and the pastries burst open. Drain the eggplant thoroughly before adding the cheese.

Chop with a knife, not a blender: that way fibers and chunks remain, and the texture doesn't turn to mush.

For one large eggplant, about 400 g of cheese: yellow cheese (Tov Ta'am), a little Bulgarian cheese and Parmesan.
Bake eggplant and cheese bourekas at 190–200°C (375–390°F) for 20–30 minutes, until golden.