Borek: the most appreciated Turkish savory pie in the world!
For years, I have heard of various traditional dishes in Turkish TV series, but among them, only one has stuck with me, the borek. Borek comes with different fillings, but the one I haven’t been able to forget since 2018 is the eggplant borek. I had wanted to try it for so long and finally, after 6 years, I did it! And since I loved the result, it seems right to share the recipe with you.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven, Stovetop
- Cuisine: Turkish
- Seasonality: Summer
- Energy 124.64 (Kcal)
- Carbohydrates 19.95 (g) of which sugars 7.04 (g)
- Proteins 4.23 (g)
- Fat 3.54 (g) of which saturated 1.10 (g)of which unsaturated 1.52 (g)
- Fibers 4.02 (g)
- Sodium 239.34 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.5 lbs eggplant
- 5.3 oz cherry tomatoes
- 1/2 onion
- black pepper
- salt
- 1/2 water
- chives
- parsley
- extra virgin olive oil
- 1 roll phyllo dough
- as needed sesame seeds (optional)
- 1 egg
- 1 tbsp milk
Tools
- Pan
- Baking Sheet round
Steps
To prepare the Eggplant Borek, start by peeling the eggplants and cutting them into coarse cubes. Wash and chop the tomatoes as well. Chop the onion and place these three ingredients in a pan with a drizzle of olive oil. Season with a pinch of salt. Turn on the heat to high and cover with a lid. After a couple of minutes, stir everything and add half a glass of water. Cover again and lower the heat. Cook for about 20 minutes, stirring occasionally.
After the time has elapsed, turn off the heat and season with black pepper, chopped parsley, and chives. If you have thyme, you can also add a pinch. Mix and let cool for about ten minutes.
Now take a sheet of phyllo dough and brush it with water. Add a few tablespoons of the eggplant mixture, forming a strip along the entire length of the sheet.
Now roll the phyllo dough sheet over the strip of filling, forming a long sausage. Continue creating at least two or three more rolls. (The number depends on the size of the phyllo dough sheets). Take a round baking sheet and grease it with oil or butter. Then arrange the filled rolls in the baking sheet, creating a spiral. Now beat an egg with a tablespoon of milk and brush the entire surface of the savory pie. Garnish with sesame seeds (optional).
Then bake at 392°F (200°C) in a preheated oven for 25/30 minutes.
