Recipe: Babanne Mihriban's Smoky Aubergine Borek

A delicious mid week pick-me-up from Turkish grandmother Mihriban

Kalimera one and all,

Continuing on the theme of aubergines this week, because they’re in season, purple, waxy and damn delicious right now, below I have a special recipe from Istanbul grandmother Mihriban. Those of you already subscribed for last week’s emails will remember she is a brilliant lady with Greek roots, born and raised in Istanbul.

Börek is a traditional stuffed savoury pie, usually packed with cheese, meat, spinach or potatoes and eaten for breakfast. It’s origins are across the Middle East, Balkans and central Asia but we also eat it in Greece and call it ‘Pita’. Mihriban’s börek is a slight twist on a classic, with aubergine nestled inside golden pastry instead of the usual cheese / meat combination, which makes this a fantastic vegetarian option to have ready for quick summer lunches.

Mihriban handles me in a similar style to her börek pastry - gently with some tough hits (she has a cutting wit). At one point we’re both standing around the kitchen counter stroking our earlobes; this is Mirhiban’s tip for how the pastry should feel when ready. Obviously.

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Babanne Mihriban’s Turkish Aubergine Pie (Börek)