Real African Dishes: [MC-AllEthnic-Recipes] Eggplant and Zucchini Borek - Sebzeli Borek; 31g Carbohydrate; 5g Dietary Fiber

Monday, June 18, 2012

[MC-AllEthnic-Recipes] Eggplant and Zucchini Borek - Sebzeli Borek; 31g Carbohydrate; 5g Dietary Fiber

* Exported from MasterCook *

Eggplant and Zucchini Borek - Sebzeli Borek

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 sheets Phyllo Pastry
Vegetable Filling:
2 tbsp extra virgin olive oil
1 medium eggplant -- Cut into bite sizes. Soak in water with a 1 tablespoon of salt for about 20 minutes. Squeeze the eggplants with your hand and dry them with a paper towel.
1 zucchini -- cut in bite size
1 onion -- sliced
1/3 cup crumbled feta -- or ricotta cheese
2 tbsp fresh dill -- chopped
1/4 cup parsley -- chopped
Salt
Black pepper
Sauce:
2 tbsp extra virgin olive oil -- (2 to 3)
1/2 cup yogurt
2 eggs
1 pinch salt

Special equipment: 2 liter (8 cups or 2 quart) Pyrex baking dish.

To prepare the Filling: Put the salt, pepper, olive oil and onion in a
pan. Cook on medium heat for two minutes. Add the eggplant and zucchini
and continue cooking until they are tender. Put aside and add the feta
cheese, parsley and dill, stir.

In a bowl, mix the eggs, olive oil and yogurt. This liquid mix will go
between every two layers. The vegetable filling will go in the middle
only.

Grease the casserole dish. Place two sheets of the pastry in the bottom
and over the sides of the dish. Spread 2-3 tablespoons of the sauce mix on
top. Take another two sheets of pastry, fold in half and stack in the
dish. First spread some sauce. Then, spread all of the filling onto the
stack. Resume layering the pastry and the sauce until the pastry is
finished. Then, fold the sides of the bottom layer over. Make sure you
pour the remaining sauce on top.

Leave the casserole dish in the fridge for 2-3 hours, this way it will be
more crispy and tasty. Pre-heat the oven to 375 F (190 C). Bake until
golden colour.

This recipe goes well with Ayran (yogurt beverage) on the side. You can
have it as a main dish or with afternoon tea as a snack.

4 servings.

ChupaNote: the recipes didn't give instructions to peel the eggplant and
zucchini, but I did so. I also sprinkled the top of the borek with ground
Aleppo red pepper before baking.

Cuisine:
"Turkish"
Source:
"Binnur's Turkish Cookbook"
S(Formatted by Chupa Babi):
"June 2012"
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Per Serving (excluding unknown items): 356 Calories; 22g Fat (54.6%
calories from fat); 11g Protein; 31g Carbohydrate; 5g Dietary Fiber; 121mg
Cholesterol; 391mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2
Vegetable; 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0