Crispy Eggplant Börek
Learn how to make crispy eggplant börek; layers of flaky pastry filled with sautéed eggplant mixture, detailed ingredients and easy steps.
Ingredients
Ingredients
Step-by-Step Method
Chop the eggplants
Peel eggplants variegatedly and cut into small cubes.
Soak to remove bitterness
Place cubed eggplants in water, add salt and let sit 30 minutes.
Sauté vegetables
Heat oil in a pan, add chopped onion, garlic and peppers, sauté until soft.
Add tomato paste
Stir in tomato paste and cook few minutes until fragrant.
Sauté eggplants
Drain eggplants, squeeze excess water, add to pan and sauté.
Mix tomato sauce and spices
Add tomato sauce, black pepper, red pepper flakes and salt, stir, then remove from heat.
Prepare the sauce
In a bowl whisk oil, water, vinegar, flour and reserved sauce until smooth.
Brush and fold phyllo
Lay phyllo sheet, brush both sides with sauce, fold long edge inward then short to form an envelope.
Fill the börek
Place 1-2 tablespoons of filling in each piece and seal into an envelope shape.
Bake until golden
Arrange on lined tray, brush with remaining sauce, bake at 190°C for 35-40 minutes until golden.