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Roasted aubergine, biber salcasi and Pomegranate Molasses borek

Prep 30 minutesCooking 20 minutes10 people

These are one of those things that once you make them, you think you will have loads leftover and you never do. They are so morish, and pair so beautifully with a cold beer on a summers day. Alternate your fillings to your taste, and by all means if you have a BBQ, grill those aubergines for an extra smokey hit. They are worth the effort every time.


20 minutes


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2x medium aubergines

2 tbsp Biber Salcasi

1x clove Garlic, crushed

75g Feta, crumbled

25g coriander, chopped

1 tbsp Pomegranate Molasses

Salt and pepper

500g filo pastry

100ml  Crete Gold Olive Oil

50g white sesame seeds


  1. Preheat the oven to 250C or as high as it will go.
  2. Roast the aubergines whole for around 20 minutes, until the flesh is soft.
  3. Allow the aubergines to cool slightly, peel the skin off, scrape the flesh into a sieve over a bowl, and set aside whilst you prepare the rest of the mix.
  4. Mix the Biber Salcasi, garlic, feta, coriander, and Pomegranate Molasses in a medium bowl.
  5. Add the drained aubergine to the mix, stir well and season with salt and pepper and place in the fridge whilst you prepare the filo. This filling can be made in advance, just keep in the fridge overnight.
  6. Each filo pack should contain around 7-8 sheets. Open both packs and lay all the sheets on top of each other. Using a sharp knife, cut your sheets into two stacks along the longest side, creating two stacks of long filo sheets. Place the two stacks on top of each other and cover with a clean tea towel.
  7. Place the olive oil into a bowl and get yourself a pastry brush. Bring out your mix from the fridge.
  8. Preheat your oven to 200C fan.
  9. One by one, take a single sheet of filo and fold the long sides into the middle forming a sort of train track.
  10. Brush with an abundant amount of olive oil.
  11. Place a teaspoon of your mix at the end closest to you, then take the right corner and move it across over the filling to the left to form a triangle.
  12. Take the left corner and move to the right and so on, alternating each side to eventually form a small little cute triangle called a borek. Place on your lined baking sheet.
  13. Repeat with the rest of the filo and mix.
  14. Once you have formed all your boreks, brush them all again with olive oil, sprinkle some sesame seeds on them and bake at 200C for 10-15 minutes until the are beautifully golden.
  15. Enjoy warm or at room temperature.

Included in this Recipe

Pomegranate Molasses 500ml

Pomegranate Molasses 500ml

Molasses made from 100% Turkish Pomegranates, perfect for drizzling over baked aubergines or adding to marinades.

Crete Gold Extra Virgin Olive Oil

Crete Gold Extra Virgin Olive Oil

Crete Gold 5L