Ingredients with Measurements:
- 1 large eggplant, peeled and diced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh dill
- 1/4 cup crumbled feta cheese
- 1 package phyllo dough
- 1/2 cup melted butter
Special equipment needed:
- Baking sheet
- Pastry brush
- Knife
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. In a bowl, toss the diced eggplant with olive oil, salt, and black pepper. Spread the eggplant on a baking sheet and roast in the oven for 20 minutes, or until tender and lightly browned.
3. In a separate bowl, mix together the shredded mozzarella cheese, chopped parsley, mint, dill, and crumbled feta cheese.
4. Lay out a sheet of phyllo dough and brush it with melted butter. Place a spoonful of the eggplant mixture on one end of the phyllo sheet, leaving a small border around the edge. Sprinkle some of the cheese mixture on top of the eggplant.
5. Roll up the phyllo sheet tightly, tucking in the sides as you go. Brush the outside of the roll with more melted butter. Repeat with the remaining phyllo sheets and filling.
6. Place the rolls on a baking sheet and bake in the oven for 15-20 minutes, or until golden brown and crispy.
7. Serve the Sigara Boregi hot, garnished with additional chopped herbs and a sprinkle of feta cheese.
Time:
Preparation time: 30 minutes
Cooking time: 35 minutes
Temperature:
Preheat oven to 400°F (200°C)
Serving size:
Makes 12 Sigara Boregi rolls
Nutritional information:
Calories per serving: 180
Fat: 12g
Carbohydrates: 14g
Protein: 5g
Sodium: 250mg
Substitutions for ingredients:
- You can substitute the eggplant with zucchini or bell peppers.
- If you don't have phyllo dough, you can use puff pastry instead.
- You can use any combination of fresh herbs that you like.
Variations:
- You can add some chopped walnuts or pine nuts to the cheese mixture for extra crunch.
- You can make a spicy version by adding some red pepper flakes or harissa to the eggplant mixture.
Tips and tricks:
- Make sure to brush the phyllo sheets with plenty of melted butter to ensure they get crispy and golden brown.
- Don't overfill the rolls, or they may burst open during baking.
- You can make the Sigara Boregi ahead of time and freeze them before baking. Just thaw them in the fridge overnight before baking.
Storage instructions:
Leftover Sigara Boregi can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
To reheat the Sigara Boregi, place them on a baking sheet and bake in a 350°F (180°C) oven for 10-15 minutes, or until heated through and crispy.
Presentation ideas:
Arrange the Sigara Boregi on a platter and garnish with fresh herbs and a sprinkle of feta cheese.
Garnishes:
Chopped fresh herbs and crumbled feta cheese.
Pairings:
Serve the Sigara Boregi with a simple green salad dressed with lemon vinaigrette.
Suggested side dishes:
Hummus, baba ganoush, or tzatziki.
Troubleshooting advice:
- If the phyllo dough tears while rolling, you can patch it up with a small piece of dough and some melted butter.
- If the Sigara Boregi are not crispy enough, you can bake them for a few more minutes or broil them for a minute or two.
Food safety advice:
Make sure to cook the eggplant thoroughly to avoid any risk of foodborne illness.
Food history:
Sigara Boregi is a popular Turkish appetizer that is traditionally made with feta cheese and parsley. This version adds eggplant and mozzarella for a twist on the classic recipe.
Flavor profiles:
Savory, crispy, cheesy, and herbaceous.
Serving suggestions:
Serve the Sigara Boregi as a party appetizer or as part of a mezze platter.
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Region: Turkish