Tomato & Eggplant Filo Bake

Name: Tomato & Eggplant Filo Bake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Serves: 4–6
Ingredients: 100 g (3½ oz) shelled broad beans, fresh or frozen; freshly ground black pepper; sea salt flakes; 2 onions, finely sliced; 100 ml (3½ fl oz) olive oil, plus extra for oiling; 25 g (1 oz) sultanas (golden raisins); 2 tablespoons chopped flat-leaf (Italian) parsley; 2 tablespoons pine nuts; 2 tablespoons chopped oregano; 1 pinch caster (superfine) sugar; 2 tablespoons tomato paste (concentrated purée); 2 garlic cloves; 8 ripe tomatoes, about 1 kg (2 lb 4 oz), skinned and chopped; 4 tablespoons olive oil, for brushing, plus extra for oiling; 16 filo pastry sheets; 400 g (14 oz) eggplant (aubergine), coarsely chopped; 50 g (1¾ oz) non-dairy cheese, grated; 2 tablespoons chopped basil; 100 ml (3½ fl oz) olive oil; 2 garlic cloves, crushed; ½ tablespoon fine sea salt; 2 flax eggs; 80 g (2¾ oz) breadcrumbs

Preparation info

Serves:
4–6

Difficulty
Easy
Ready in
45 min

Appears in

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.

Ingredients

For the Filo

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

Main course
Stew
Vegan

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 eggp