Name: Aubergine, tomato & feta baklava
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 5 min
Yield: 6
Cuisine: Greek
Ingredients: 100ml olive oil plus extra for brushing; 2 onions halved and finely sliced; 500g aubergine cut into long 5mm thick slices; 2 garlic cloves finely chopped; 2 tsp ground cinnamon; 5 tbsp tomato purée; 10 vine-ripened plum tomatoes skinned and roughly chopped; pinch of sugar; 1 bunch dill finely chopped; 2 tsp dried mint; dash of red wine vinegar; 1 pack filo pastry (14 sheets); 100g butter melted; 100g medjool dates stoned and finely sliced; 50g flaked almonds; 200g feta crumbled; 6 tbsp clear honey; houmous to serve; dressed green leaves to serve; parsley to serve; chopped Kalamata olives to serve

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Aubergine, tomato & feta baklava

Aubergine, tomato & feta baklava

Maria Elia

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Serves 4 - 6

More effort

Prep: 5 mins

Cook: 2 hrs

plus cooling

A star rating of 4.5 out of 5.12 ratingsRate

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This impressive make-ahead vegetarian dish layers up a spiced veggie filling with crispy filo pastry - perfect with a light salad

Freezable (unbaked)

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

100ml olive oil

plus extra for brushing
2 onions

halved and finely sliced
500g aubergine

cut into long 5mm thick slices
2 garlic cloves

finely chopped
2 tsp ground cinnamon
5 tbsp tomato purée
10 vine-ripened plum tomatoes

skinned and roughly chopped
pinch of sugar
1 bunch dill

finely chopped
2 tsp dried mint
dash of red wine vinegar
1 pack filo pastry

(14 sheets)
100g butter

melted
100g medjool dates

stoned and finely sliced
50g flaked almonds
200g feta

crumbled
6 tbsp clear honey
houmous

to serve
dressed green leaves

to serve
parsley

to serve
chopped Kalamata olives

to serve

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Nutrition: per serving (6)

kcal869
fat46g
saturates17g
carbs91g
sugars38g
fibre9g
protein20g
salt2.4g

Method

step 1

Heat the olive oil in a large heavy-based pan over a low heat and sauté the onions until softened and sticky – this can take up to 30 mins.
step 2

Meanwhile, heat a griddle pan until very hot. Brush a few of the aubergine slices with a little oil, sprinkle with sea salt and cook over a high heat until well charred and cooked through, 5-7 mins, turning halfway through cooking. Lift onto kitchen paper and cook the remaining slices.
step 3

Add the garlic, cinnamon and tomato purée to the onions and cook for a further 2 mins. Add the tomatoes, sugar, dill, mint, vinegar and a generous pinch of sea salt. Reduce the heat to a simmer and cook for 10-15 mins until thickened. Adjust the seasoning to taste and allow to cool. Can be made up to 2 days ahead.
step 4

Heat oven to 180C/160C fan/gas 4. Unfold the pastry and cover with a damp cloth to prevent it drying out. Brush a baking tray (about 30 x 20cm) with melted butter. Line the tray with a sheet of filo (cut to fit if too big), brush with butter and repeat until you have a 6-layer thickness. Spread half the tomato mixture over the pastry, top with half each of the dates, almonds and feta, and cover with half of the aubergine slices. Sandwich another 4 layers of filo together with melted butter and place on top of the aubergines. Top with the remaining tomato mixture, dates, feta and aubergines. Sandwich the remaining 4 filo sheets together as before and place on top.
step 5

Lightly score the top, cutting into diamonds about 5 x 10cm. Brush with the remaining butter, splash with a little water and cook for 35-45 mins or until golden. Leave to cool a little before serving, then drizzle each portion with a little honey. Serve with houmous and a bowl of mixed green leaves, dressed with olive oil and lemon juice, with flat-leaf parsley leaves and chopped Kalamata olives.

Recipe from Good Food magazine, October 2014

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A star rating of 4.5 out of 5.12 ratings

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