Friday - - Ramadan Recipe Special -

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.

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