Roasted Eggplant and Kashar Börek with Yufka

Prick the eggplants in several places with a fork. Roast them over a gas flame or in a 220°C / 430°F oven for 25 minutes, turning occasionally. Unpricked eggplants can burst as steam builds inside. They are done when the skins are charred and wrinkled all over and the flesh collapses under its own weight.

When the roasted eggplants are cool enough to handle, peel them and place them in a colander to drain. Roughly chop the flesh with a knife; do not use a food processor, which would turn it into a paste and make the filling doughy.

Finely chop the onion and sauté it in vegetable oil until lightly golden. Add the drained eggplant and cook for 4 minutes to evaporate any remaining moisture. Remove from the heat, season with salt and black pepper, and let cool. Once warm, stir in two-thirds of the Kashar cheese.

Cut the yufka sheets in half. Place a strip of filling along the wide edge of each half and roll toward the narrow edge. Arrange the rolls on a greased baking sheet and sprinkle the remaining Kashar cheese over them.

Whisk the milk, vegetable oil, and egg together and pour over the rolls. Bake in a preheated 190°C / 375°F oven for 40 minutes, until the Kashar on top has melted and formed golden spots.