This authentic Turkish börek showcases the art of traditional pastry-making with its paper-thin, buttery layers wrapped around a savory eggplant filling. Unlike store-bought versions, this homemade börek allows you to control every ingredient while creating the distinctive flaky texture that makes this dish so beloved. The combination of tender, spiced eggplant filling with crispy, golden pastry creates a satisfying meal that works equally well as an appetizer, main course, or party food. Each bite delivers the perfect balance of textures and Mediterranean flavors that have made börek a cornerstone of Turkish cuisine.
Ingredients
For the Dough
- 1.5 teaspoons (7g) salt
- 2 cups (400ml) warm water
- 5.5 cups (600g / 21 oz) pastry flour (or all-purpose flour)
For the Grease Mixture
- 120g (½ cup / 4 oz) melted butter
- ½ cup (100ml) vegetable oil
For the Eggplant Filling
- ½ cup (100ml) olive oil
- 1 large onion, finely chopped
- 3-4 medium eggplants (about 1kg / 2.2 lbs), peeled and diced
- 1 teaspoon salt
- 1 teaspoon red chili flakes
- 1.5 teaspoons sweet paprika
For Finishing
- Extra oil for brushing
Instructions
Dough Preparation
- Create the base: In a large mixing bowl, dissolve the salt completely in the warm water. This ensures even distribution throughout the dough.
- Form the dough: Gradually add the pastry flour while mixing, until you achieve a soft, pliable dough that doesn’t stick to your hands. The exact amount of flour may vary depending on humidity and flour type.
- Knead thoroughly: Transfer to a clean work surface and knead vigorously for 8-10 minutes until the dough becomes smooth, elastic, and springs back when pressed. Proper kneading develops the gluten necessary for stretching.
- Portion and rest: Divide the dough into 14 equal portions (about 70g each). Cover with a damp cloth and let rest for 15 minutes to relax the gluten.
- Initial rolling: Using a rolling pin, roll each portion into a circle roughly the size of a dessert plate (about 20cm/8 inches in diameter).
- Layer preparation: Combine the melted butter with vegetable oil in a small bowl. Brush each rolled dough circle with this mixture and stack them on top of each other, creating layers.
- Second rest: Cover the stacked, greased layers and let rest for 25-30 minutes. This allows the fat to penetrate and makes the dough easier to stretch.
Filling Preparation
- Sauté aromatics: Heat olive oil in a large pan over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until translucent and fragrant.
- Cook eggplant: Add the peeled and finely diced eggplant to the pan. Cook over medium-high heat, stirring occasionally, until the eggplant becomes lightly golden and tender, about 8-10 minutes.
- Season the filling: Add salt, red chili flakes, and sweet paprika to the eggplant mixture. Cook for an additional 2 minutes to bloom the spices, then remove from heat and let cool completely.
Assembly and Baking
- Stretch the dough: Working with the layered dough, gently stretch it by hand, keeping two layers together. The dough should become very thin and translucent.
- Fill and shape: Place a portion of the cooled eggplant filling along one edge of the stretched dough. Roll the dough around the filling, creating log-shaped börek rolls.
- Final shaping: Gently tap the filled rolls on your work surface to elongate them slightly. Brush the outside with oil and cut into individual serving pieces if desired.
- Bake to perfection: Preheat oven to 190°C (375°F). Arrange the börek on a parchment-lined baking sheet and bake for 45-50 minutes until golden brown and crispy.
Time and Serving Information
Prep Time: 1 hour (including resting time)
Cook Time: 50 minutes
Total Time: 1 hour 50 minutes
Servings: 8-10 portions
Serving Size: 2-3 pieces per person
Nutrition (per serving)
- Calories: 285
- Fat: 18g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 6g
- Vitamin K: 25% DV
- Folate: 15% DV
Why This Recipe is Nutritious and Culturally Significant
This homemade eggplant börek represents both nutritional wisdom and cultural heritage, offering substantial health benefits wrapped in delicious tradition. Eggplants are exceptional sources of dietary fiber, antioxidants, and nasunin, a powerful compound that protects brain cells and supports cognitive function. The high fiber content promotes digestive health and helps maintain stable blood sugar levels.
The olive oil used in both the filling and dough provides heart-healthy monounsaturated fats that support cardiovascular health and help absorb fat-soluble vitamins. Unlike many processed pastries, this homemade version contains no preservatives or artificial ingredients, allowing you to control sodium and fat content while maximizing nutritional value.
The combination of complex carbohydrates from the pastry with the fiber and nutrients from eggplant creates a satisfying meal that provides sustained energy rather than quick sugar spikes. Eggplant is naturally low in calories but high in potassium and folate, supporting heart health and cellular function.
The traditional preparation method preserves more nutrients compared to heavily processed alternatives, while the spices used (paprika and chili flakes) provide additional antioxidants and may boost metabolism. Making börek from scratch ensures freshness and allows customization for dietary preferences, whether reducing salt, using whole grain flour, or adjusting spice levels.
This recipe connects you to centuries of Mediterranean culinary wisdom, where eggplant has long been valued for its versatility and health benefits. The communal aspect of preparing and sharing börek also supports social well-being, making this dish nourishing for both body and spirit.