Eggplant Börek

Name: Eggplant Börek
Yield: Makes 10 squares
Cuisine: Turkish
Ingredients: 1 large onion, coarsely chopped; 1½ pounds (680 g) plum tomatoes, halved, seeded, and finely chopped; 1 pound (455 g) yufka dough; 2 tablespoons nigella sativa (black cumin seeds); 3 pounds (1.4 kg) small eggplants, peeled and cut into 1-inch (2.5 cm) cubes; 1 pint (480 ml) full-fat Greek yogurt; Kosher salt and freshly ground black pepper; 6 tablespoons plus ½ cup (90 plus 120 ml) extra-virgin olive oil, plus more for greasing the pan; 1 pound (455 g) mild green peppers (such as Anaheim or Cubanelle), seeded and coarsely chopped; 2 large eggs

Preparation info

Makes
10 squares

Difficulty
Easy

Appears in

Peace, Love, and Pasta

By Scott Conant

Published 2021

About

Ingredients

6 tablespoons plus ½ cup (90 plus 120 ml) extra-virgin olive oil, plus more for greasing the pan

Asia
Turkey
Bodrum
Pastry
Main course
Pie
Vegetarian
Istanbul
Mediterranean

Method

In a large heavy-bottomed pot, heat 6 tablespoons (90 ml) of the olive oil over medium heat. Add the onions, peppers, and a pinch of salt and pepper. Sweat the vegetables for about 10 minutes, stirring