Eggplant Börek

0.0 – 0 reviews • High Fiber

Ingredients

6 tablespoons extra-virgin olive oil, plus more to drizzle
1 large onion, coarsely chopped
1 pound mild green peppers, such as cubanelles or Anaheims, stemmed, seeded and coarsely chopped
Salt and freshly ground black pepper
1 1/2 pounds plum tomatoes, halved, seeded and finely chopped
3 pounds small eggplants, peeled and medium diced
1/2 cup canola oil, plus more for brushing
2 large eggs
1/2 cup milk or whole milk plain yogurt
One 16-ounce package yufka or phyllo dough
Nigella seeds, to garnish
Flaky salt, to garnish

In a large, deep skillet, heat the olive oil. Add the onion and peppers, season with salt and pepper and cook over moderate heat, stirring frequently, until softened, about 10 minutes.
Add the tomatoes and cook until softened and their liquid has evaporated, about 10 minutes.
Stir in the eggplant and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until the vegetables are softened, 15 minutes. Transfer the vegetables to a bowl and let cool slightly.
Preheat the oven to 400 degrees F and lightly oil a 9-by-13-inch glass baking dish.
In a medium bowl, whisk the eggs with the milk or yogurt and 1/2 cup of canola oil.
Lay a sheet of yufka or phyllo in the bottom of the prepared baking dish and brush with the egg mixture; repeat until you have a stack of 4 sheets. Spread one-third of the eggplant mixture on top. Repeat the layering twice more with the brushed yufka or phyllo sheets and eggplant filling, then end with a stack of brushed yufka or phyllo.
Tuck the overhanging dough under itself. Brush any remaining egg mixture on top of the börek, drizzle with some olive oil, sprinkle with nigella seeds and flaky salt and bake for about 45 minutes, until deeply golden on top and sizzling.
Let the börek rest for 20 minutes before cutting into squares and serving.