Eggplant Börek (Patlıcanlı Börek)

Peel the 3 eggplants in a zebra pattern (alternating strips) and let them soak in salted water. In a pan, sauté 1 finely chopped onion and 1 chopped long green pepper in 1 tea glass of vegetable oil. Squeeze out the water from the eggplants, dice them into cubes, and add them to the pan. Add 1 dessert spoon of salt, 1/2 teaspoon of black pepper, and 1/2 dessert spoon of Aleppo pepper flakes, and sauté well. After sautéing, add 2 tablespoons of water, cover with a lid, and cook for another 5 minutes, then remove from heat.

In a bowl, beat 1 egg. Add 1 tablespoon of yogurt, 1 tablespoon of vegetable oil, and 1 tea glass of water, and whisk together. Lay 1 sheet of yufka on the counter. Drizzle the yogurt sauce over it. Place the 2nd sheet of yufka on top. Cut into long strips about 5 fingers wide, then cut each long strip in half lengthwise. Place 1 tablespoon of the eggplant filling inside each strip, fold in the sides, and roll up. Repeat until all the yufka is used. Brush the tops with 1 egg yolk. Arrange on a baking tray lined with parchment paper and bake in a 200°C (390°F) oven until golden brown.

About This Recipe

Eggplant ranks in the top 10 of the world’s most popular edible plants. After India, the regions where it is consumed the most are Mediterranean countries — especially Turkey — followed by Far Eastern countries and Latin America. It is said that there are over a hundred eggplant recipes in Turkish cuisine alone.

Originally native to India, the eggplant first spread to Iran and then to other Asian countries. Today, Asian countries account for approximately 78% of the world’s total eggplant production. Turkey alone produces more eggplant than all other European countries combined. 

Eggplant skins are known to be beneficial for both hair color and skin firmness. As eggplant can help darken hair color, it is considered ideal for those dealing with graying hair. Before peeling, wash the eggplant thoroughly. Peel the skin without cutting too deep. Boil the skins in a small amount of water until the color is released. Then use this water when washing your hair. You may also add a small amount of almond oil to this single-use treatment if you wish. Remember that this treatment should only be applied once a week. 

Those who thought we had a Mushroom Börek recipe but no Eggplant Börek were quite mistaken. You have no idea how delicious it is — come on, let’s head to the kitchen. Enjoy your cooking…