This savoury eggplant baklava will take centre stage at your vegetarian feast.
- Heat 2 tbs of oil in a frying pan over medium-high heat. Add half the eggplant. Stir for 5 minutes or until just tender. Season. Drain on paper towel. Repeat with another 2 tbs oil and remaining eggplant.
- Heat remaining oil over medium-low heat. Add onion, stir for 10 minutes or until soft. Add capsicum, currants and garlic. Stir for 10 minutes or until soft. Stir in eggplant and tomato. Reduce heat to low. Cover and simmer, stirring occasionally, for 15 minutes until vegetables are tender. Remove cover and simmer for 5 minutes until thick. Season. Cool, then stir in basil.
- Meanwhile, preheat oven to 180°C/160°C fan forced. Brush a 3cm-deep, 20 x 30cm (base measurement) pan with butter. Place filo sheets on clean work surface. Cut into 20 x 30cm rectangles. Cover with a dry tea towel, then a damp tea towel. Brush 1 sheet with butter. Place in pan. Repeat with another 7 sheets and butter.
- Process almonds in food processor until finely chopped. Transfer to bowl. Stir in pine nuts. Sprinkle almond mixture over filo stack. Spread over eggplant mixture and smooth the surface. Sprinkle with feta. Press gently to flatten. Brush 1 filo sheet with butter. Top with another filo sheet and brush with butter. Repeat with remaining filo and butter. Place filo stack on top of feta. Score pastry into 24 pieces. Bake for 35 minutes or until golden and crisp. Cool for 5 minutes.
- Meanwhile, place vinegar and honey in a small saucepan over medium-low heat. Stir for 1 minute until honey dissolves. Bring to the boil. Simmer for 3-4 minutes or until syrupy. Cool for 3 minutes.
- Cut the baklava into pieces and drizzle with the syrup.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set