Eggplant Borek

(Patlıcanlı Börek)

3 or 4 sheets Phyllo Pastry

Filling:
1 large eggplant, roasted
1 red or yellow Bell pepper, roasted
2 tbsp bread crumbs
3-4 tbsp extra virgin olive oil
1 onion, sliced
1-2 garlic cloves, sliced
1 egg white
Pinch of cayenne pepper
Salt
Pepper
1/3 cup feta cheese, crumbled

Glaze:
1 egg yolk
Sesame seeds

To prepare the filling; saute the bread crumbs in a pan for a few minutes. Do not burn! Put it aside. Saute the onion with olive oil for about 2-3 minutes in the same pan. Add the garlic, when the smell of garlic comes out, turn the heat off. Mix all the filling ingredients.

Place the sheets (4 of them) on top of each other on the counter and position them vertically. Place all the filling on the bottom side of the sheet. Then roll up, do not squeeze! Brush the open end with water and close it up.

Place parchment paper on an oven tray and arrange the Eggplant Borek on it. Brush the tops with egg yolk and sprinkle some sesame seeds over the top.

Preheat the oven to 375 F (190 C). Bake for about 25 minutes until the tops turn to a golden colour.

Serve as an appetizer or as a supper treat with Turkish Tea.

4 servings Eggplant Borek.

Roasted Eggplant:
Before putting in the oven, make holes on the eggplant with a fork so that it will soften and cook better. Place it on an oven tray and roast for about 35 minutes on broil. Then peel it and soak in 2 cups of water with 1/2 lemon juice to prevent dark colour. Leave it in for about 5 minutes. After draining, cut into small pieces with a knife. Alternatively, you can barbecue it until softened.

Roasted Cubanelle Peppers:
Cut off the tops of the red peppers. Discard the seeds. Cut each pepper in half. Set the oven to broil (grill), and heat it up. Place the peppers on an oven tray (inside facing down) and place in the oven. Roast them for about 15 minutes and peel off the skin.

Alternatively, you can barbecue it until softened. Just place the peppers outside facing down on the barbecue.