Aubergine/Eggplant Byurek

Aubergine/Eggplant Byurek

This dish is a great starter or a side dish. It takes a while to prepare but it tastes really nice.


  • 1 1/4 kg aubergines about 4-5 large aubergines
  • 200 g white brined cheese or feta cheese
  • 50 g breadcrumbs
  • vegetable oil
  • 100 g plain flour
  • 6 eggs
  • parsley
  • a bunch of dill
  • black pepper and salt


  1. Wash and dry the aubergines, slice 1/2 cm thick, sprinkle with salt and put aside for 10-15 minutes.
  2. 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.
  3. 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 slices.
  4. Then dip the slices in the remaining 2 eggs (beaten), cover in breadcrumbs and fry for about 2-3 minutes on each side.

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