Byurek or Bourekas are called with different names across the Balkan countries – in Turkey is called Borek or Burek, in Albania – Byrek, in Bulgaria – Byurek, in Greece – Boureki. The byurek is typically filled with meat, baked filled pastries made of a thin flaky dough such as yufka or phyllo.

Eggplant Byurek - Aubergine

This vegetarian dish may take longer to prepare but it is worth it. It is a great choice for an appetizer or a side dish and it is delicious.
Course: Appetizer
Cuisine: Turkey
Keyword: eggplant, eggs


  • kg aubergines
  • 200 g feta cheese
  • 50 g breadcrumbs
  • vegetable oil
  • 100 g plain flour
  • 6 eggs
  • parsley
  • a bunch of dill
  • salt
  • black pepper


  • Wash and dry the aubergines, slice 1/2 cm thick, sprinkle with salt and put aside for 10-15 minutes.
  • Drain any juices which are running from the aubergine slices. Put each
    slice in flour and fry for about 3-4 minutes on each side.
  • Make a filling by mixing 4 eggs, cheese, parsley and pepper. Place a tbs
    of the mixture onto half of the slices and cover with the remaining
  • Then dip the slices in the remaining 2 eggs (beaten), cover in breadcrumbs and fry for about 2-3 minutes on each side.

Inspiration and adaptation:,,,

Explore other recipes from traditional Turkish cuisine.

Did you make this Eggplant Byurek recipe?

Please let me know how it turned out for you! Leave a comment below and don’t forget to follow us. Sharing is caring!