EGGPLANT BOREK

EGGPLANT BOREK image

Yield 6 servings

Number Of Ingredients 15

Ingredients

3 lbs eggplant
2 Tbsp olive oil
1 large onion, finely chopped
4 cloves garlic, minced
1/4 tsp dried chili flakes
1 cup canned tomatoes, chopped
1 Tbsp tomato paste
1/2 cup parsley, chopped
1/2 cup cilantro, chopped
2 large eggs, lightly beaten
12 sheets phyllo pastry
6 Tbsp unsalted butter, melted
1 egg yolk
1 tsp milk
salt+pepper to taste

Steps:

1. Prick eggplants with fork and place in roasting pan. Bake at 400F, flipping once, until very soft, about 1 hour. Split each open with knife. Let sit until cool enough to handle. Remove and discard peels and stems. Chop flesh and place in sieve over bowl. Press with spoon to remove excess moisture. Set aside. 2. In large skillet, heat oil on medium-high. Add onion and cook, stirring, for 2 minutes. Reduce heat to medium and cook until golden, about 3 minutes. Stir in garlic and chili flakes; cook 1 minute. Add tomatoes and tomato paste. Raise heat to medium-high. Cook, stirring, about 2 minutes. Stir in eggplant; cook until excess moisture has evaporated, about 2 minutes. Remove from heat and cool. 3. Transfer eggplant mixture to large bowl. Stir in parsley, cilantro and eggs. Divide eggplant filling mixture into 6 equal portions and set aside. 4. Cover phyllo with damp kitchen towel. Lay 1 phyllo sheet on counter with shorter end toward you. Brush with butter. Place another sheet on top; brush with butter. Place 4-inch square of filling at bottom of sheet, with 4 inches of space on three sides. Fold pastry away from you over filling. Fold right side of pastry over filling. Fold filling away from you. Fold left side of pastry over filling. Fold filling away from you to form neat package. Place it seam-side down on a parchment-lined baking tray. Repeat with remaining phyllo and filling. 5. Mix yolk and milk. Brush on phyllo packets. 6. Bake on upper rack in preheated 350F oven until golden brown, 35 to 40 minutes. Cool 10 minutes before serving.