Tomato & Eggplant Filo Bake

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Preparation info

  • Difficulty

    Easy

  • Serves:

    4–6

Appears in

Easy Vegan

Easy Vegan

By Sue Quinn

Published 2015

  • About

Many people believe filo pastry must be brushed with melted butter, but olive oil works just as well. This dish is a little bit like a savoury baklava.

PREPARATION: 10 minutes
COOKING: 35 minutes

Ingredients

For the Filo

  • 4 tablespoons olive oil, for brushing, plus extra for oiling
  • 16 filo pastry sheets

For the Eggplant Filling

  • 400 g (14 oz) eggplant (aubergine), coarsely chopped
  • ½ tablespoon fine sea salt
  • 2 flax eggs
  • 80 g ( oz) breadcrumbs
  • 50 g ( oz) non-dairy cheese, grated
  • 2 tablespoons chopped basil
  • 100 ml ( fl oz) olive oil
  • 2 garlic cloves, crushed
  • 2 tablespoons chopped flat-leaf (Italian) parsley
  • 25 g (1 oz) sultanas (golden raisins)
  • 2 tablespoons pine nuts
  • sea salt flakes
  • freshly ground black pepper

For the Tomato Filling

  • 100 ml ( fl oz) olive oil, plus extra for oiling
  • 2 onions, finely sliced
  • 2 garlic cloves
  • 2 tablespoons tomato paste (concentrated purée)
  • 8 ripe tomatoes, about 1 kg (2 lb 4 oz), skinned and chopped
  • 1 pinch caster (superfine) sugar
  • 2 tablespoons chopped oregano
  • 100 g ( oz) shelled broad beans, fresh or frozen
  • sea salt flakes
  • freshly ground black pepper

Method

Lightly oil an ovenproof dish measuring 30 x 20 cm (12 x 8 inches) or similar. Trim the filo sheets to fit into the base. Cover with a clean, damp tea towel (dish towel) and set aside.

Put the eggplant in a colander, sprinkle with the salt and set over a bowl for 20 minutes to drain. Rinse, then pat dry.

Meanwhile, make the tomato filling. Heat 2 tablespoons of the oil in a large pan and cook the onions over a medium heat until very soft and golden. Add the garlic and tomato paste and cook for a few minutes more. Add the tomatoes, sugar and oregano and simmer for 10 minutes. Add the beans, season with salt and pepper and cook for 5 minutes more. Set aside.

To make the eggplant filling, put the eggplant in a food processor and roughly mince. Transfer to a mixing bowl and add the flax eggs, breadcrumbs, cheese, basil, the olive oil, garlic, parsley, sultanas, pine nuts and salt and pepper. Stir.

Heat the oven to 200°C (400°F/Gas 6). Brush 4 sheets of the filo with oil and layer one on top of the other. Put the oiled sheets in the baking tray and spread the tomato mixture on top. Make another 4-sheet layer of filo as before and put on top. Cover with the eggplant mixture. Make a final 4-sheet filo layer and put on top. Brush with oil and bake for 35 minutes, or until golden and cooked through. Serve hot.