Ingredients

The following ingredients have 4 Servings
  • 2 shallots
  • 2 garlic cloves
  • 1 medium-sized Eggplant
  • 4 tomatoes
  • 5 Tbsps olive oil
  • 0.5 tsp Cumin
  • salt
  • peppers
  • 0.5 cup white wine
  • 0.5 bunch Basil
  • 4 sheets Filo dough (16)
  • 3 ozs Feta

Instruction

  • Peel and finely chop shallots and garlic. Rinse, trim and cut eggplant into 1/2-inch cubes.
  • Cut a crosswise slit on the bottom of each tomato. Dip briefly in boiling water, remove, rinse in cold water and remove skin. Cut tomatoes into quarters, remove seeds and dice.
  • Add half of olive oil to a pan or shallow pot. Sauté shallots and garlic until translucent, about 2 minutes.
  • Add eggplant and fry for another 45 seconds, stirring. Season with cumin, salt and pepper.
  • Put diced tomatoes and white wine into a pot, add eggplant mixture and bring to a boil. Cook over medium heat, covered, occasionally stirring, until eggplant cubes are soft, about 20 minutes.
  • Meanwhile, rinse basil, shake dry, pluck leaves and chop coarsely. At the end of the eggplant cooking time, remove the pot from the heat and let cool completely.
  • Place a filo sheet on the work surface and sprinkle with some of the remaining oil.
  • Layer with remaining filo sheets, topping each sheet with another layer after brushing with a little oil.
  • Cut dough into 8 rectangles of equal size.
  • Spread cooled ragout filling evenly in the middle of dough pieces. Twist the ends of each piece of dough firmly to create candy-shaped tartlets.
  • Crumble cheese and spread on tartlets. Bake in a preheated oven at 400°F until golden brown for 15 minutes. Serve hot or lukewarm.