Patlıcanlı rulo börek (Turkish aubergine and pepper filo rolls)

Patlıcanlı rulo börek (Turkish aubergine and pepper filo rolls)

A touch lighter than a sausage roll but with an even more satisfying crunch, Özlem Warren’s aubergine, pepper and onion börek brings a taste of traditional Turkish cuisine to your summer table.

Patlıcanlı rulo börek (Turkish aubergine and pepper filo rolls)

Özlem says: “This is a popular börek, especially enjoyed in summer in Turkey, showcasing our beloved patlıcan (aubergine). Fresh, thin yufka sheets are traditionally used at home, although filo pastry works well in this recipe with the ‘meaty’ aubergine filling, making a delicious, satisfying treat. It’s great for entertaining.”

Born and raised in Turkey, Özlem Warren began teaching Turkish home cooking 20 years ago, in Texas. When she moved to England in 2009, she started an award-winning blog to share her passion.

This recipe is taken from Özlem’s latest cookbook, Sebze: Vegetarian Recipes From My Turkish Kitchen (Hardie Grant £28) and has been tested by delicious.

  • Serves icon Makes 18
  • Time icon Hands-on time 40 min, plus cooling. Oven time 20 min

A touch lighter than a sausage roll but with an even more satisfying crunch, Özlem Warren’s aubergine, pepper and onion börek brings a taste of traditional Turkish cuisine to your summer table.

Özlem says: “This is a popular börek, especially enjoyed in summer in Turkey, showcasing our beloved patlıcan (aubergine). Fresh, thin yufka sheets are traditionally used at home, although filo pastry works well in this recipe with the ‘meaty’ aubergine filling, making a delicious, satisfying treat. It’s great for entertaining.”

Born and raised in Turkey, Özlem Warren began teaching Turkish home cooking 20 years ago, in Texas. When she moved to England in 2009, she started an award-winning blog to share her passion.

This recipe is taken from Özlem’s latest cookbook, Sebze: Vegetarian Recipes From My Turkish Kitchen (Hardie Grant £28) and has been tested by delicious.

Nutrition: Per roll

Calories
113kcals
Fat
6.2g (1g saturated)
Protein
2.4g
Carbohydrates
11g (2.7 sugars)
Fibre
2g
Salt
0.2g

Ingredients

  • 7 sheets (270g) filo pastry, defrosted if frozen
  • 1 tbsp sesame seeds
  • 1 tsp nigella seeds

For the filling

  • 2 large or 3 medium aubergines, cut into 1cm cubes
  • 7 tbsp olive oil
  • 1 onion, finely chopped
  • 1 red pepper, finely chopped
  • 1 green pepper, finely chopped
  • 2 tbsp tomato purée, ideally double concentrated
  • 1 medium free-range egg, separated
  • 25ml whole milk
  • 25ml sparkling water
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Method

  1. Spread the aubergine cubes over a large baking tray, sprinkle with salt and leave for 10 minutes to draw out excess moisture. Use a piece of kitchen paper to gently squeeze the pieces and remove even more liquid.
  2. Heat 3 tbsp of the olive oil in a large frying pan over a medium-high heat, add the aubergines and cook for 10-12 minutes, stirring occasionally, until softened and starting to char around the edges. Transfer to a large mixing bowl to cool.
  3. Heat another 2 tbsp of the olive oil in the same pan. Cook the onion and peppers for 10 minutes, stirring often, until softened and starting to brown a little. Tip into the bowl with the aubergines, add the tomato purée, season with salt and pepper and stir gently. Leave to cool for 10-15 minutes. Heat the oven to 180°C fan/gas 6 and line a baking sheet with baking paper.
  4. Combine the egg white, milk, sparkling water and 1 tbsp olive oil in a bowl. In another bowl, beat the egg yolk with the remaining 1 tbsp olive oil.
  5. Open the pack of filo and cover with a damp tea towel so they don’t dry out. Take a filo sheet and quickly brush with the milk glaze. Top with another sheet and brush again. Put about 200g of the filling in a line along one of the long edges. Roll gently into a log, sealing the edges with the milk glaze. Transfer to the prepared baking sheet and brush with the milk glaze. Make 2 more logs, spacing them 2cm apart. Halve the last sheet widthways, layer it up and use the remaining 100g filling. Slice each log into 8cm rolls, brush with the egg yolk mixture, then sprinkle with the sesame and nigella seeds.
  6. Bake for 20 minutes or until golden and crunchy. Serve warm or at room temperature.

Nutrition

Calories
113kcals
Fat
6.2g (1g saturated)
Protein
2.4g
Carbohydrates
11g (2.7 sugars)
Fibre
2g
Salt
0.2g

delicious. tips

  1. You can prepare the filling a day in advance and keep it in the fridge. You can also freeze the baked rolls, then reheat in a 180°C fan/gas 6 oven for 6-7 minutes.

Buy ingredients online

Recipe By:

Özlem Warren

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