SERVES 4 Preparation time: 15 min Cooking time: 25- 30 min
250 g phyllo pastry 60 ml ( ¼ c) melted butter
15 ml ( 1 T) butter 30 ml ( 2 T) olive oil 1 onion, chopped 2 garlic cloves, crushed 4 brinjals, diced 125 ml ( ½ c) vegetable stock 1 can ( 410 g) cannellini beans, rinsed and drained 15 ml ( 1 T) lemon juice salt and freshly ground pepper
10 g fresh parsley, chopped zest of 1 lemon 30 ml ( 2 T) lemon juice 45 ml ( 3 T) olive oil 1 garlic clove, crushed Preheat the oven to 180 ° C. Grease the hollows of a muffin pan with nonstick spray. 1 Cut each phyllo pastry sheet into four squares. Sandwich four of the squares together with melted butter. Carefully line a muffin tin hollow with the stack of squares. Repeat with the remaining pastry stacks. 2 Bake the pastry cases for 10 minutes or until golden brown. Remove and set aside to cool. 3 Brinjal braise Heat the butter and olive oil in a frying pan and fry the onion until done. Add the garlic and brinjals and fry for a few minutes. 4 Add the vegetable stock, stir, then simmer slowly for 15- 20 minutes or until done. Add a little water if needed to prevent sticking. 5 Add the beans and season with the lemon juice and season with salt and pepper. 6 Gremolata Mix the ingredients. 7 Divide the filling among the baked phyllo pastry cases, scatter the gremolata on top and serve.