It’s no secret that phyllo dough makes everything it touches better and this Eggplant Phyllo Casserole is no exception to this rule. Soft eggplant, tangy peppers, and crisp dough make this dish a warming and filling dinner main. Known as borek in parts of the world this Middle Eastern pastry dish is one-of-a-kind and full of flavor.

We are cooking the peppers and other veggies before adding them to the baking dish with the dough. This ensures that they are not too crunchy after baking.

This recipe calls for a mix of peppers. For this dish I used cubanelle and green bell peppers, but you could use all bell or even some Italian or pepperoncini peppers in yours. For lowest heat level stick to bell peppers and for a little bit of heat mix them with something a bit spicier. The nice thing about how they are cooked though is that they do get sweeter in the skillet which helps to balance the mild amount of heat in some of these pepper varieties.

Then to that we’re adding some peeled, cubed eggplant and some tomatoes. There’s also plenty of seasoning in this casserole/pie in the form of garlic and smoked paprika, two spices which are well-known to flavor eggplant beautifully.

After this was done baking I sprinkled some sesame seeds and sea salt on top and then cut this on the diagonal.

Add you dough to the baking dish and then fill it with layers of veggies and more phyllo dough. Then add another sheet of phyllo on top and brush with a special wash that helps the top get all golden brown, flaky, and crispy. The top is what makes this dish in terms of flavor, but it also happens to make it rather good looking, too!

With all the layers of flavor in this Eggplant Phyllo Casserole dinnertime just got a whole lot tastier!