Friday - - Ramadan Recipe Special -

Prep time 30 mins Cooking time Makes 24 3 sheets filo pas­try, each cut into 8 squares Non-stick spray or melted but­ter FOR THE VINAI­GRETTE, BLEND TO­GETHER 2 gar­lic cloves, crushed 3-4 tbsp sun-dried toma­toes in vinai­grette, chopped 2 tbsp chopped fresh pars­ley 2 tbsp chopped fresh basil 4 tbsp olive oil 2 tbsp bal­samic vine­gar 1 tsp grated lemon zest FOR THE FILL­ING 1 small aubergine, thinly sliced and baked un­til soft 30 baby toma­toes, halved TO GAR­NISH ½ red onion, thinly sliced 6 boc­concini cheeses or 1 moz­zarella cheese, torn into small pieces Fresh basil, to gar­nish Pre­heat the oven to 180ºC. Spray 24 hol­lows of a small cup­cake tin with non-stick spray. Brush the filo pas­try with melted but­ter. Stack two pas­try squares in each pre­pared hol­low and bake for 6 min­utes. Mean­while, pre­pare the fill­ing. Mix to­gether the baked aubergine and tomato and sea­son with salt and pep­per. Add the vinai­grette into the mix­ture and toss. Spoon the pre­pared fill­ing into the pas­try case and gar­nish with onion, cheese and basil.

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