Preparation :

• Wash and cube the eggplants. Place in a large bowl, add cold water and salt, and let sit for 30 minutes.
• Drain the eggplants and squeeze out excess water.
• Grate or blend the onions.
• Wash and chop the tomato and green peppers. Peel and finely chop the garlic.
• In a pot, add onions, oil, eggplants, peppers, tomato, salt, and paprika. Cover and cook on low heat for 50 minutes. Add black pepper, stir, then let the mixture cool.
• For the sauce, mix flour in a large bowl, then add vinegar, 1 tea glass of oil, and water. Stir to combine.
• Once eggplants are cooled, place one phyllo sheet on a clean, large surface.
• Spread 4 tbsp of the sauce on half of the phyllo sheet.
• Fold the phyllo and spread another 4 tbsp of sauce evenly.
• Cut the phyllo into 6 equal triangular pieces like slices of a pie.
• Place 1 tbsp of the eggplant filling on each piece and roll them up.
• Repeat with the remaining phyllo sheets and place all rolled boreks on a baking tray.
• Mix egg yolk with 1 tbsp oil and brush on top of the boreks.
• Bake in a preheated oven at 180°C (356°F) for 20 minutes, using top and bottom heat.