AUBERGINE & MOZZARELLA FILO PASTRY PIE

Cooking time 35 mins Baking time 45 mins Serves 4-6 2 medium-sized aubergines 1 tsp salt About 200ml olive oil 5 large tomatoes 2 onions, sliced 2 garlic cloves, finely chopped 4 rectangular filo pastry sheets 4 tbsp melted butter 300g mozzarella cheese, sliced 40g fresh basil or thyme Preheat oven to 180°C. Cut aubergines into 2cm-thick slices and put them in a large bowl. Cover with cold water and add salt. Soak for about 30 minutes. Meanwhile drizzle a little olive oil on a baking sheet. Cut each tomato into 3 slices. Arrange tomatoes on baking sheet and season with salt and pepper. Bake for 20 minutes. Remove and set aside to cool. Heat a little more of the olive oil in a pan and add onions and garlic. Season with salt and pepper. Sauté onions until softened. Remove from heat and set aside to cool. Drain aubergine slices and pat dry with paper towels. Heat olive oil in a pan and fry aubergine slices (remember, aubergines are like sponges – they absorb oil, so you’ll have to add more). Drain fried aubergine slices on paper towels. Season with salt and pepper and set aside to cool. Put one sheet of pastry on a work surface so the long sides are on the left and right. Brush top with a little butter. Put another sheet of pastry on top and brush with butter. Repeat until you have a stack of four sheets. Arrange the aubergine in a long narrow row of two slices alongside each other down the middle of the stack, leaving a 4cm edge clear on all sides. Arrange a layer of mozzarella on top of the aubergines, followed by a layer of tomatoes and basil. Spoon the onions on top, followed by more aubergines, basil and mozzarella. Fold the pastry over the filling from all sides to make a log. Transfer the pie to a baking sheet and brush with melted butter. Bake for 45 minutes or until pastry is crisp and golden.