Broil the eggplants until soft, then mince them.

Grate the Kashkaval or Gruyere cheese.

In a bowl, combine the minced eggplant, grated cheese, beaten eggs, and matzo meal.

Mix all ingredients until a thick mass forms.

Cut puff pastry into small squares.

Place a spoonful of the eggplant mixture onto each square.

Seal the edges of the puff pastry to enclose the filling.

Brush the top of each borekita with the reserved beaten egg.

Sprinkle cheese on top of the egg-brushed borekitas.

Bake in a preheated oven until golden brown and puffy.

Serve warm, traditionally with Turkish coffee.