Filo Pastry and Aubergine with Nut & Spice Mix

Filo Pastry and Aubergine with Nut & Spice Mix
Print Recipe
This is a luscious salad combining different elements. A substantial base of grilled aubergine and crisp baked filo pastry, garnished with a creamy dressing and roasted nuts & spices.
Filo Pastry and Aubergine with Nut & Spice Mix
Print Recipe
This is a luscious salad combining different elements. A substantial base of grilled aubergine and crisp baked filo pastry, garnished with a creamy dressing and roasted nuts & spices.
Ingredients
Nut & Spice Mix
Dressing
Filo pastry triangles
Salad
Servings:
Instructions
  1. Preheat the oven at 180°C. Mix the pistachios with the sesame seeds and spices and spread them out over a backing tray. Roast for about 10 minutes in the oven, then take out and let it cool down. Leave the oven on.
  2. Mix the nuts and spices with a pinch of course salt in a kitchen-machine (or mortar) into coarse crumbs. Let the mix cool down and cover for use later.
  3. Mix the yoghurt with the feta cheese, oregano and garlic. Bring to taste with freshly ground pepper. Cover and put in the fridge for use later.
  4. Let the filo pastry defrost in de plastic package (to prevent drying out). Set the oven temperature to 200°C.
  5. In the mean time, heat a grill pan. Spread olive oil on both sides of the aubergine and grill them on both sides until they are brown and tender.
  6. When the filo pastry is defrosted, spread out a sheet on a piece of backing paper. Spread butter over the sheet and sprinkle some thyme over it.
  7. Continue with the other sheets, continuously spread with butter and thyme, and put the pastry on top of each other. Spread the last sheet with butter, now first cut in 4 squares and then cut these diagonally so you will get 8 triangles.
  8. Bake the filo pastry in roughly 10 minutes in the oven at 200°C until golden brown and crispy.
  9. Now dress the plates. Put some salad leaves on the plate, lay some pieces of aubergine on the leaves, spread some of the yoghurt mix over it, and put another slice of aubergine on it.
  10. Build several layers if you wish and put the filo pastry triangles on top. Now garnish with the nut & spice mix and the pomegranate seeds.
Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

Guidelines for Our Recipes

  • Dishes based around vegetables and pulses
  • Using many fresh (unprocessed) ingredients
  • Working with lots of spices, grains and nuts
  • Low in carbohydrates
  • Meat in moderation
  • No added sugar
  • Few unsaturated fats
  • Low in glychemic index
  • Whole grain instead of white flour, bread, rice and pasta

Get notified of new recipes

Contribute by sending in your recipes