Crispy Eggplant-Filled Turkish Börek
Ingredients
- 3 sheets fresh phyllo dough
- 2 large eggplants
- 2 green peppers
- 1 red bell pepper
- 1 onion
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes
- 1/2 cup vegetable oil
Sauce
- 1/2 cup milk
- 1/2 cup vegetable oil
Topping
- 1 egg yolk
- Sesame seeds
Preparation
Peel the eggplants in stripes and soak in salted water for 15 minutes, then drain well.
Finely chop the peppers and onion.
Heat oil in a pan, sauté the finely chopped onion, add salt and spices and continue sautéing, add the peppers and sauté for a few minutes, add the eggplants and sauté for 2 to 3 minutes, reduce heat, cover the pan and cook for 15 minutes while stirring occasionally, then let it cool.
Lay one phyllo sheet on the counter, spread the sauce on it, place the second sheet on top and spread the sauce again, cut into 8 equal pieces, add the filling with a spoon, fold the edges and roll, then place on the tray.
For the remaining phyllo sheet, apply the same process, but since it is single, cut it in half and cut into triangles.
Brush the tops with egg yolk, sprinkle with sesame seeds, make cuts with a knife, and bake in a preheated 190°C oven until golden.
Tips
This makes a very tasty and crispy börek that is perfect with tea for any meal.
