Veggie Eggplant Borek Recipe
1 Package Filo Dough #10
1 large American eggplant ( diced )
1 large zucchini ( shredded )
1/2 cup feta cheese
1/2 cup swiss chard (chopped)
2 tbsp Turkish salca ( tomato paste)
1 tsp black pepper
1/2 tsp turmeric
1 tsp dried dill
1 tsp paprika
2 cups of water
1/4 cup olive oil
Using between filo dough sheets:
1 cup of milk
1/3 cup of club soda ( mineral water )
use olive oil spray or 2 tbsp olive oil
1 tbsp sesame seeds ( sprinkle on top of the last layer )
How to make this borek?
Preheat oven to 350 F. Grease a very large pan that fits the filo dough.
Remove the skin of eggplant and zucchinis. In a frying pan, add olive oil, stir swish chards a few times. Add spices and salca, mix well. Then add eggplant and zucchini. Cook about 15 minutes with water. Let the water disappear in the pan. In a large oven tray put 2 flakes of filo dough into the pan. In a bowl mix milk with olive oil. With a spoon pour milk a little and put some veggie mixture. Then add a few more layers add ingredients again. When you finish all ingredients, put last a 2 filo dough on top. In a cup mix egg with club soda. Then cover the egg all the top layer sprinkle some sesame seeds.
Cook the borek about 30 minutes in the oven. 350F about 30 minutes and make sure that top layer is turned golden brown. You may serve hot or warm.
This is a very nutritious recipe for cancer patients.