Eggplant Börek

Ingredients

• •1 tbsp margarine
• •1 onion
• •250 g minced meat
• •2 eggplants
• •1 tsp red pepper
• •Black pepper
• •1/2 bunch parsley
• •3-4 sheets yufka
• •1/2 cup milk
• •1/2 cup water
• •1/2 cup oil
• •1 egg yolk

Preparation

1. 1

   Melt 1 tbsp margarine in a pan. Soften finely chopped onion. Add the mince and cook until it changes color. Add 1 tsp red pepper, black pepper and finely chopped parsley. Remove from heat. Char and peel the eggplants, chop small and add to the meat. Separately mix 1/2 cup milk, water and oil.

2. 2

   Lay a yufka on a clean surface. Brush it with the milk mixture. Fold the round edges to the center. Brush any dry spots. Cut into 4. Put eggplant filling in each square. Fold the edges inward. Arrange seam-side down in a greased tray. Repeat with the rest. Brush with egg yolk. Bake in a preheated 180°C oven.