Traditional Patladzani Byurek (Eggplant Börek)
Традиционно ястие · Bulgarian
A classic and deeply satisfying börek featuring layers of thin yufka dough filled with a savory mixture of sautéed eggplant, onions, and sometimes cheese, baked until golden and flaky.
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Съставки
- Eggplant2 large
- Onions2 medium
- Yufka dough sheets1 package (approx. 10-12 sheets)
- Feta cheese200g
- Eggs2
- Yogurt100g
- Vegetable oil100ml
- Butter50g
- Saltto taste
- Black pepperto taste
- Parsleyfor garnish
Стъпки
- 1
Dice eggplant and onions. Sauté onions in vegetable oil until softened, then add eggplant and cook until tender and slightly browned. Season with salt and pepper. Let cool.
- 2
Crumble feta cheese into the cooled eggplant mixture. In a separate bowl, whisk eggs and yogurt together.
- 3
Prepare the yufka sheets. Lightly brush each sheet with melted butter or a mixture of oil and yogurt. Layer sheets in a greased baking dish, brushing each layer.
- 4
Spread the eggplant and cheese filling evenly over the layered yufka sheets.
- 5
Cover the filling with remaining yufka sheets, brushing each with butter/oil mixture.
- 6
Pour the egg and yogurt mixture over the top layer of yufka.
- 7
Score the top layer into serving portions.
- 8
Bake in a preheated oven at 180°C (350°F) for 40-50 minutes, or until golden brown and crispy.
- 9
Let cool slightly before serving. Garnish with fresh parsley.
