The love affair with aubergines is often thought to reach its nadir when red pepper flakes adorn the mixture that fills these delicious pastries.
They can contain minced meat, generally though they are a vegetarian affair.
One method for enveloping the mixture can be seen here.
- 1 kg aubergines, chopped small
- 350 g peppers, chopped small
- 300 g onions, chopped small
- 250 g meat, minced (optional, if using reduce the amount of aubergine by a third)
- 100 g tomatoes, mashed
- 60 ml olive oil
- 4 garlic cloves, chopped small
- 3 tsp red pepper flakes
- 1 tsp black pepper
- 4 sprigs marjoram / parsley
- Salt, large pinch
- 250 g yufka / filo pastry dough
- 2 eggs
- 75 ml milk / water
- 30 ml vegetable oil
- 1 tbsp yoghurt
- 1 tbsp sesame seeds
Cook onions in oil in a deep frying pan covered over a medium heat for 30 minutes until they begin to turn brown.
Turn heat up, add the aubergines, fry until they begin to wilt. Turn heat down and, if using, add the meat, brown, then cook gently for 5 minutes, stirring occasionally.
Add garlic, peppers, tomatoes and seasonings. Cook covered for 15 minutes.
Remove lid, cook gently over a low heat stirring occasionally until the mixture has reduced and there is no sign of any liquid.
Remove from heat, leave to cool. Stir in some chopped marjoram or parsley
Whisk eggs, milk or water, oil and yoghurt.
Grease a deep baking tray.
Preheat oven to 180°C.
Place a yufka or filo sheet onto a clean surface, smear sheet with the yoghurt mixture.
Place a heaped tablespoon of the aubergine mixture in the middle of the top half of the sheet, smooth mixture out to a length of 12 cm.
Take the top left-hand quarter and fold over the mixture, smear surface with yoghurt mixture.
Take the top right-hand quarter and fold over the mixture, smear surface with yoghurt mixture.
Lift the arrow-shaped piece at the top over the ‘parcel’. Smear with yoghurt mixture.
Take the left-hand edge of the sheet, fold over, smear with yoghurt mixture.
Take the right-hand edge of the sheet, fold over, smear with yoghurt mixture.
Smear the yoghurt mixture over the ‘flap’ under the tube. Roll the tube over the flap to complete the börek.
Place on the tray, smear surface with yoghurt mixture, sprinkle with sesame seeds.
Repeat with remaining aubergine mixture, yufka or filo sheet, yoghurt mixture and sesame seeds.
Bake for 50 minutes.