Beautiful Börek

Whip yourself up a delicious batch of Patlıcanlı rulo börek in no time with this recipe is from Özlem Warren

Prep time: 40 minutes
Cooking time: 20 minutes
Makes: 8 Börek

Ingredients Filling:
1 large aubergine
2 1/2 tbsp olive oil
1 small onion
1/2 red pepper
1/2 green pepper
1tbsp tomato paste

Ingredients Shell:
4 filo/yufka sheets
1 egg
1 tbsp milk
1 tbsp olive oil
1 tbsp sparkling water
1/2 tbsp sesame seeds
1/2 tsp nigella seeds

1. Vegetables (to be read like Greg Davies)

To get your filling started firstly chop up and the spread out the aubergine and sprinkle with salt, leave for ten minutes and admire the science of osmosis as the salt draws out the moisture like a hungry vampire. Dab away any excess with a paper towel

Heat up 1 1/2 tbsp of oil in a frying pan and add the now dry aubergines. Cook for 10 mins until aubergine is brown and soft and delicious (Given that aubergine is a very thirsty vegetable you might need to add a little more oil here and there)

While the aubergine is frying, chop up 1 small onion, 1/2 red pepper, 1/2 green pepper into small pieces.

Next in the frying line (like firing line! no…? ok..) heat up 1 tbsp of olive oil, and add the onion and peppers, stirring often. After about 10 minutes they should be soft and delicious. For the last minute, add in 1 tbsp of tomato paste and season to taste. Once cooked, mix them with the aubergine and set aside to think about the consequences of their actions and cool down for about ten minutes. Preheat your oven to 200°C

2. Glazed and Confused

Separate the egg into two separate bowls. Mix the egg white with 1/2 tbsp olive oil and 1 tbsp of sparkling water. In the other bowl, beat together the egg yolk and 1/2 tbsp of olive oil

Gently lay out one of your filo sheets whilst keeping the others covered so they don’t dry out. Fulfil her wishes and moisturise that Lady Cassandra by brushing her with the milk glaze, add another filo sheet on top and brush this with milk glaze too. Add half of the vegetable mixture in a log along the bottom edge, roll up and seal ends with milk glaze

Repeat this process with the other half of your vegetables and then cut each log into 4 (making 8 pieces in total).

Brush each of your little parcels lovingly with the egg yolk glaze and sprinkle à la Saltbae with 1/2 tbsp sesame seeds and 1/2 tsp nigella seeds.

Bake in the preheated oven for 20 minutes until golden brown and crunchy

Dink and sink!

Food for Thought