Aubergine, tomato & feta baklava

Aubergine, tomato & feta baklava

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(5 ratings)

Prep: 5 mins Cook: 2 hrs plus cooling

More effort

Serves 4 - 6
This impressive make-ahead vegetarian dish layers up a spiced veggie filling with crispy filo pastry - perfect with a light salad

Nutrition and extra info

  • unbaked
  • Vegetarian

Nutrition: per serving (6)

  • kcal869
  • fat46g
  • saturates17g
  • carbs91g
  • sugars38g
  • fibre9g
  • protein20g
  • salt2.4g
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Ingredients

  • 100ml olive oil, plus extra for brushing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onions, halved and finely sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 500g aubergine, cut into long 5mm thick slices
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 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
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1 bunch dill, finely chopped
  • 2 tsp dried mint
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • dash of red wine vinegar
  • 1 pack filo pastry (14 sheets)
  • 100g butter, melted
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g medjool dates, stoned and finely sliced
  • 50g flaked almonds
  • 200g feta, crumbled
    Feta

    Feta

    feh-tah

    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

  • 6 tbsp clear honey
  • houmous, to serve
  • dressed green leaves, to serve
  • parsley, to serve
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • chopped Kalamata olives, to serve
    Bowl of olives

    Olive

    ol-liv

    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

Method

  1. 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.

  2. Meanwhile, heat a griddle pan until very hot. 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 onto kitchen paper and cook the remaining slices.

  3. 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.

  4. 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.

  5. 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. Serve with houmous and a bowl of mixed green leaves, dressed with olive oil and lemon juice, with flat-leaf parsley leaves and chopped Kalamata olives.

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Comments, questions and tips

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susannewin
8th Feb, 2015
The recipe states make ahead. Just wondering if that includes all the assembly too? Worried that the top layer of filo will dry out.
goosegirl123
5th Sep, 2015
I think it means the sauce only and then assemble it when you want to cook it
VickiP39
1st Dec, 2014
5.05
One of the best vegetarian dishes I've ever made/tasted. So tasty - the tomato sauce is the winner - the dill makes it so different - very greek! You can make the tomato sauce in advance, and grill the aubergine slices too. Then it just takes 15 minutes to assemble whilst the oven is heating up , and 45 mins to cook , so a good dinner party dish to prepare in advance. Served this to 5 IronMan (carnivore) athletes on Saturday night and they were all impressed!
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