Recipes in the world of Flavilo

Served grilled eggplant burek

Grilled Eggplant Burek

The origin of eggplant burek can be traced back to the Balkan region, where burek has been a popular savory pastry for centuries. It spread to the region through Turkish mediation, and each country makes its own version. The word burek itself comes from the Turkish word "börek," which means stuffed pastry. The eggplant version has become especially popular among those who follow a vegetarian diet, especially in the summer when eggplant is in season. Imagine the crispy aroma of freshly baked burek filling the kitchen, while the yogurt sauce steams gently on the table. This dish is perfect for weekend family lunches, picnics, or even a light dinner. The secret to burek's success is the right thickness of the dough and the proper preparation of the eggplant: it is important to pre-salt and grill the slices so that they do not soak the dough. Onion and parsley enhance the smoky aroma of the eggplant. If you want to make it more spicy, you can add a pinch of chili!

Prep Time 30 min
Preparation 35 min
Total 1 hr 5 min
1320 Kcal
Facebook
Twitter
LinkedIn

Ingredients for this recipe

Servings: 4
⭕ 500 g Puff Pastry or Filo Dough
⭕ 2 Eggplant
⭕ 1 Onion
⭕ 2 cloves Garlic
⭕ 3 tbsp Olive Oil
⭕ 1 bunch Parsley
⭕ 1 tsp Salt
⭕ 0.5 tsp Black Pepper
⭕ 1 Egg
⭕ 200 ml Yogurt Sauce for serving

Bevásárló kosár ikon Shopping List (0) ▼

    Allergen Information
    GlutenGluten
    MilkMilk
    Information iconRead More

    Preparation Steps

    1

    Wash the eggplants and slice them into approximately 1 cm thick rounds. Lightly salt the slices and set aside for 15 minutes to release their bitter juices. This helps prevent excessive moisture and bitterness.

    2

    While the eggplant is resting, finely chop the onion and garlic. Also, finely chop the parsley and set aside.

    3

    Pat the eggplant slices dry with paper towels. In a skillet, heat a little olive oil over medium heat and cook the eggplant slices until lightly browned on both sides. Tip: Don't overcrowd the pan; cook in batches.

    4

    In another skillet, sauté the finely chopped onion in 1 tablespoon of olive oil until softened. Add the garlic and sauté for 1-2 minutes, until fragrant.

    5

    Combine the cooked eggplant with the onion-garlic mixture. Add the finely chopped parsley, salt, and pepper. Once slightly cooled, mix in a beaten egg to help bind the filling.

    6

    Preheat the oven to 350°F (180°C). Meanwhile, lay out a sheet of filo dough, brush it with olive oil, and then place another sheet on top. Spread the filling lengthwise along one edge of the dough, then roll it up tightly. You can also shape it into a spiral.

    7

    Place the burek on a baking sheet lined with parchment paper. Brush the top with egg for a beautiful golden-brown color. Baking tip: For extra crispiness, lightly spray the top with water before baking.

    8

    Bake for 30–35 minutes, or until the top is golden brown. Serve warm with yogurt sauce or salad.