börek with eggplant

Ingredients for Recipe for Eggplant Pie
4 pieces ready dough, 100 ml. mineral water 100 ml milk 1/2 tea glasses olive oil 2 eggs eggplant for the inner mortar with eggplant: 3 eggplant size 3 eggplant 3 green peppers 1 tomato with tomato 1 dessert spoon tomato paste 1/4 bunches of parsley 2 tablespoons oil 1/4 teaspoons


The Key to Recipe for Eggplant Pie
The mixture with sauce helps your pastry to be softer and more delicious. Also, pouring the increased sauce over your pastry will help it create a more crispy texture.

Cooking Suggestion of Eggplant Recipe
You can also use yogurt instead of milk in the sauce mixture where you will wet the pastry layers. You can also prepare the pastry with the addition of roasted eggplant according to your desire, and add onion to the inner mortar. You can add the grated tulum cheese to the eggplant, which is cooked until it dries on low heat, according to your desire.


How to Make Recipe with Eggplant Recipe?
To prepare the eggplant's internal mortar for the pastry; Chop the eggplants, peeled and peeled, in tiny cubes.

Soak the eggplants for 15-20 minutes in a container filled with salt water to remove the bitterness.

Thinly slice the green peppers, which you cut in half and clean the core insides. Chop the peeled tomato into tiny cubes. Finely chop the parsley leaves that you have extracted.

Heat the olive oil in a fireproof non-stick Teflon-based frying pan. Rinse the eggplants waiting in salt water and dry them with a paper towel.

Sauté the eggplant and green peppers diced in cubes until medium color on medium heat.

After adding the diced tomato and tomato paste, continue cooking without adding water. Cover the ceiling with a lid and let the eggplants sweat.

When the eggplants get a light color and soften, remove the inner mortar from the stove, add the parsley and mix. Season with salt and freshly ground black pepper. Remove the prepared mortar from the stove and let it sit for a short time to warm it.

For the sauce of the pastry; Place the eggs in a small mixing bowl. Beat with mineral water, milk and olive oil until you get a homogeneous mixture.

Grease a round baking tray with olive oil. Spread one ready dough on the bottom of the tray. Apply it with the sauce mixture that you prepared with the help of an egg brush. Fold the edge sections inward.
After applying the same process to the other dough, make sure that the bottom part is two layers. Spread the eggplant with mortar evenly on the dough.

Cover it with the third layer of dough and smear it with the sauce mixture. Take the rest of the edge to the inside of the tray. Carefully cover the top layer of dough on the tray and form the waveform by overlaying the layers of dough over each other.

Spread the remaining sauce mixture over the pastry. After sprinkling sesame seeds and black seed as desired, bake in a preheated 180 degree oven for 50 minutes.

After resting the pastry from the oven for a short time, turn it upside down on the cutting board. Slice and share hotly with your loved ones.