Aubergine, tomato & feta baklava
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Aubergine, tomato & feta baklava

By Maria Elia

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

  • Prep:5 mins
    Cook:2 hrs
    plus cooling
  • Serves 6
  • More effort

Nutrition per serving

  • kcal 869
  • fat 46g
  • saturates 17g
  • carbs 91g
  • sugars 38g
  • fibre 9g
  • protein 20g
  • salt 2.4g

Ingredients

  • 100ml olive oil, plus extra for brushing
  • 2 onions, halved and finely sliced
  • 500g aubergines, cut into long 5mm thick slices
  • 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
  • 1 bunch dill, finely chopped
  • 2 tsp dried mint
  • dash of red wine vinegar
  • 1 pack filo pastry (14 sheets)
  • 100g butter, melted
  • 100g Medjool dates, stoned and finely sliced
  • 50g flaked almonds
  • 200g feta, crumbled
  • 6 tbsp clear honey
  • houmous, to serve
  • dressed green leaves, to serve
  • parsley, to serve
  • chopped Kalamata olives, to serve

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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