Spicy Eggplant and Pepper Byurek
65% автентично · Balkan Fusion
A creative twist on Patladzani Byurek, incorporating roasted red peppers and a hint of chili for a smoky, slightly spicy flavor profile.
Оценете тази рецепта
Изберете от 1 до 5 звезди. Всяка рецепта може да бъде оценена само веднъж.
Все още няма оценки.
Съставки
- Eggplant1 large
- Onions1 medium
- Roasted red peppers (jarred)150g
- Yufka dough sheets1 package (approx. 8-10 sheets)
- Kashkaval cheese100g
- Eggs2
- Milk50ml
- Olive oil75ml
- Red chili flakes1/4 teaspoon (or to taste)
- Saltto taste
- Black pepperto taste
- Fresh mintfor garnish
Стъпки
- 1
Dice eggplant and onion. Sauté onion in olive oil until softened, add eggplant and cook until tender. Season with salt and pepper.
- 2
Chop the roasted red peppers. Add them to the eggplant mixture along with red chili flakes. Let cool.
- 3
Grate kashkaval cheese and mix it into the cooled eggplant and pepper filling.
- 4
Prepare yufka sheets. Lightly brush each sheet with olive oil. Layer sheets in a greased baking dish, brushing each layer.
- 5
Spread the filling evenly over the yufka layers.
- 6
Cover with remaining yufka sheets, brushing each with oil.
- 7
Whisk eggs and milk together. Pour over the top layer.
- 8
Score the top into portions. Bake at 180°C (350°F) for 45-55 minutes, until golden and cooked through.
- 9
Garnish with fresh mint leaves before serving.
