Aubergine and mozzarella phyllo pastry

Aubergine and mozzarella phyllo pastry PHOTO: Micky Hoyle

Vegetarian

Aubergine and mozzarella phyllo pastry pie

This Aubergine pie has such a wonderful Mediterranean character you could well imagine you’re enjoying it sitting on the edge of the Med.

ServeS 4 – 6

• 2 medium-sized aubergines
• 5 ml salt
• about 200 ml olive oil
• 5 large rosa tomatoes
• salt and freshly ground black pepper
• 2 onions, halved and sliced
• 2 garlic cloves, finely chopped
• 4 rectangular phyllo pastry sheets
• about 60 ml melted butter
• 300 g mozzarella cheese, sliced
• 40 g fresh basil

Heat oven to 180 °C. Cut aubergines into 2 cm thick slices and put them in a large bowl. Cover with cold water and add the 5 ml salt. Soak for about 30 minutes. Meanwhile drizzle a little of the olive oil on a baking sheet. Cut each tomato into 3 slices. Arrange tomatoes on baking sheet and season with salt andpepper. Bake for 20 minutes. Remove and set aside to cool. Heat a little more of the olive oil in a pan and add the 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 continuously have to add more. Drain fried aubergine slices on paper towels. Season with salt and pepper and set aside to cool.

Put one rectangular sheet of phyllo pastry on a work surface so the long sides are on the left and right. Brush top with a little melted butter. Put another sheet of pastry on top and brush with butter. Repeat with the other two pastry sheets until you have four sheets of pastry stacked on top of each other. Arrange the aubergine slices in a long narrow row of two slices alongside each other down the middle of the top sheet of pastry, leaving a 4 cm edge clear at the top and bottom to fold around the filling. Arrange a layer of mozzarella on top of the aubergines, followed by a layer of tomatoes and basil. Spoon the fried onions on top of the basil, followed by another row of aubergines and layers of basil and mozzarella. Fold the pastry around the filling at the top and bottom and fold the sides of the pastry over the filling. Transfer the pie to a baking sheet and brush with melted butter. Bake for 45 minutes or until pastry is crisp and golden.

Aubergine and mozzarella phyllo pastry

Aubergine and mozzarella phyllo pastry
PHOTO: Micky Hoyle

When we hear the word ‘pie’ most of us think of pastry with a meat filing. But these recipes prove pies with vegetables are equally delicious.

Try out these recipes

Mushroom, spinach and gruyère bundles
Leek, potato and cheddar pie
Butternut and feta pie
Open tomato and ricotta pie

Edition SARIE FOOD April / May 2014 | Story Tasty veggie pies | Recipe Aubergine and mozzarella phyllo pastry pie