Aubergine, tomato & feta baklava

Easy Cook - - TV CHEFS -

Serves 6 Prep 5 mins Cook 2 hrs plus cool­ing £1.94 a por­tion 869 kcals, 46g fat, 17g sat. fat a por­tion

un­baked

100ml olive oil, plus ex­tra for brush­ing 2 onions, halved and finely sliced 500g aubergines, 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, finely sliced 50g flaked al­monds 200g feta, crum­bled 6 tbsp clear honey

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.

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 on to kitchen pa­per and cook the re­main­ing slices.

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.

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.

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.

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