Home Cookbook Eggplant Handmade Pastry
Eggplant Handmade Pastry

Eggplant Handmade Pastry

by Ünal Güler

Aubergine Handmade Pastry Ingredients

Ingredients for the Dough

5.5 glasses of flour
2 tablespoons of vinegar
2 water glass of water

Materials for Stuffing

4 pieces of garden eggplant – roasted
2 – 3 tablespoons of olive oil
2 onions< br/> 2 cloves of garlic
Black pepper

Ingredients for Intermediate Layers

100 gr. butter – melted
½ cup of sunflower oil

For the stuffing;

Make holes on the aubergines from the garden and place them on a baking tray with baking paper.
Roast for 40–45 minutes in a preheated oven at 200 degrees.
Put the roasted eggplants in a bag and soften their skin.
Peel the softened eggplants.


You can also roast it.
Put your pot on the stove, add olive oil and heat it.
Add the finely chopped onion to the pot and sauté until soft.
Add the crushed garlic and mix.
Add the roasted eggplants to the pot and separate them into fibers by mixing with a whisk.
Add salt and pepper and mix.


For the dough;

Take the flour and salt in a mixing bowl and mix them.
Add vinegar and water and knead for 8-10 minutes, first with the help of a fork and then with your hands.

For the intermediate layers;

Add and melt the butter in a sauce pan.
Add sunflower oil on it and mix.

To assemble;

Divide the dough into two meringues.
Sprinkle flour on your counter and put the meringues you have separated and roll it out as big as you can with the help of a rolling pin.
Place the dessert plate in the middle of the pastry sheet and divide it into 8 equal parts by centering the edges of the plate.
Lift the plate and apply the oil mixture to the middle part.
Then, grease the other layers one by one, overlapping.
At the top. Do not grease the remaining piece.
Roll out the layered pieces again with a rolling pin to be slightly larger than your baking dish.
Place the rolled dough on your greased baking tray.
Spread the eggplant paste on the dough.
Other Prepare the dough piece in the same way and cover it on the mortar.
Cut the edges of the pastry to two finger widths with the help of scissors.
Twist the cut pieces around themselves and shape them by pressing on the tray.
Slice your pastry and oil it on top. mix herd p Bake in a preheated oven at 180 degrees for 45-50 minutes.

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Posted on 17 April 202217 April 2022Categories Dough , Ramadan RecipesTags 12th season, Arda Turkmen, Arda’s cuisine, sunflower oil, börek, börek dough, eggplant from the garden, handmade börek, eggplant, eggplant börek, ramadan, ramadan table, vinegar, recipe, butter, flour

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