Breads & Pastries
Ever wonder how Turkish bakeries get their pastries so incredibly crispy? The secret to these Savory Eggplant Rolls lies in the special sauce. By brushing the Yufka sheets with a magic mixture of vinegar, flour, and oil, we create a shatteringly crisp texture that mimics labor-intensive, hand-rolled dough. Filled with a smoky, slow-cooked eggplant stew, these rolls offer a gourmet experience with minimal effort.
Ingredients :
- 4 sheets of Turkish Yufka (round fresh phyllo sheets)
- 5 medium eggplants
- 1.5 medium onions
- 1 large tomato
- 2-3 green peppers (Charleston or Italian frying peppers)
- 2 garlic cloves
- 1/4 cup olive oil (for the filling)
- 1 tsp sweet paprika
- 3/4 tsp salt
- 1/2 tsp black pepper
- FOR THE SAUCE (To brush layers):
- 1/2 cup vegetable oil
- 1/2 cup water
- 1 tbsp vinegar (grape or apple cider - for crispiness)
- 1 tbsp flour
- TOPPING:
- 1 egg yolk
- 1 tbsp vegetable oil
- Sesame or Nigella seeds
Preparation :
- Wash and peel the eggplants in stripes (zebra pattern) and cut them into small cubes. Soak them in salted cold water for 30 minutes to remove bitterness.
- Drain the eggplants and pat them dry thoroughly (or squeeze gently) to remove excess moisture.
- Prepare the filling: Finely chop the onions, green peppers, and tomatoes. Mince the garlic.
- Heat 1/4 cup olive oil in a wide pot. Sauté the onions until translucent.
- Add the green peppers, eggplants, tomatoes, garlic, salt, and paprika. Cover and cook on medium-low heat for about 20-25 minutes until vegetables are soft and any liquid has evaporated. (The filling must not be watery).
- Add black pepper, stir, and remove from heat. Let the filling cool down completely (hot filling tears the dough).
- Prepare the sauce: In a bowl, whisk together the water, vegetable oil, vinegar, and flour until smooth.
- Lay one sheet of Yufka flat on the counter. Brush half of the sheet generously (4 tbsp) with the sauce.
- Fold the un-sauced half over the sauced half to create a half-moon shape. Brush the top of this folded layer with the sauce (4 tbsp) again.
- Cut the half-moon dough into 6 equal triangles (like pizza slices).
- Place a spoonful of the cooled eggplant filling on the wide part of each triangle. Fold the side edges in slightly and roll it up towards the tip (like a cigar or croissant).
- Repeat this process with the remaining Yufka sheets.
- Place the rolls on a baking tray lined with parchment paper.
- Whisk the egg yolk with 1 tbsp of oil and brush over the rolls. Sprinkle with sesame or nigella seeds.
- Bake in a preheated oven at 180°C (350°F) for about 25-30 minutes until golden brown and crispy.
- Serve warm, ideally with a glass of Turkish tea or Ayran.
