Eggplant Börek

Ingredients

• 2 large eggplants (cut into 1 cm cubes)
• 2 tbsp olive oil
• 3 cloves garlic (minced)
• 1 large onion (finely diced)
• 1 red bell pepper (finely diced)
• 1 green bell pepper (finely diced
• 2 tomatoes (finely diced)
• 2 tbsp tomato paste
• 1 tsp chilli flakes (optional)
• 1 tsp salt (to taste)
• 1/2 tsp ground black pepper (to taste)
• 1/4 cup water
• 1/2 cup parsley
• 4-6 sheets phyllo or puff pastry
• 1 tbsp sesame seeds

Instructions

1. 1

   --- Steps ---

2. 2

   Preheat oven to 200 degrees C.

3. 3

   Heat olive oil in a large pan on medium high.

4. 4

   When hot, add garlic & onion, fry till onion turns translucent.

5. 5

   Add eggplant, salt & pepper, fry for 5 mins till they start to caramelise at the edges & become tender.

6. 6

   Add both bell peppers, both types of tomatoes & chilli flakes (if using), mix well & cook for 10 mins.

7. 7

   Add water, once almost fully evaporated, add parsley & mix well.

8. 8

   Taste to adjust seasoning & remove from heat.

9. 9

   Place pastry sheet on working space, brush olive oil, scoop enough mixture onto the sheet lengthwise & roll the sheets up so that the mixture is contained inside.

10. 10

    Using a sharp knife, cut each roll into desired sizes, place on a lined baking sheet, brush olive oil on top (or lightly beaten egg if not vegan) & sprinkle sesame seeds.

11. 11

    Bake for 20-30 mins, or until they turn golden & crispy.