Adding one of these aubergine and cheesy filo stacks alongside a meaty main will keep family and friends very happy.
Aubergine and cheesy filo stacks
- 45ml (3 tbsp) olive or avocado oil
- 2 aubergines, thinly sliced
- 6 sheets filo pastry
- 50g butter, melted
- 200g feta, cubed
- 150g roasted baby tomatoes
- a small handful of fresh basil
- 150g pickled peppers, roughly chopped
- sea salt and freshly ground black pepper, to taste
- 45ml (3 tbsp) sesame seeds, toasted
- microgreens, to serve
Preheat the oven to 180°C.
Heat the oil in a non-stick frying pan and fry the aubergine slices in batches until cooked through, golden and slightly crisp, about 4 minutes on each side. Remove from the pan and drain on paper towel.
Place the filo sheets on a clean work surface and slice along the width of the pastry. Make sure each filo sheet is large enough to fill the muffin hole with enough overhang to fold into the centre of the stack. Grease a 6-hole muffin pan. Place a layer of filo in each hole and brush with butter, followed by a second layer.
Add a layer of aubergine, followed by feta, tomatoes, basil and peppers. Repeat layering and season well.
Close the tops of stacks by folding overhanging pastry into the centre. Brush with butter and sprinkle with toasted sesame seeds. 6 Bake until golden and crisp, 15 – 20 minutes.