1 red capsicum, roasted, peeled and diced
500 grams eggplant, diced
3 tablespoons olive oil
2 red onions, thinly sliced
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 teaspoon garam masala
2 teaspoons ground cumin
¼ teaspoon chilli flakes
¾ cup water
2 tablespoons pomegranate molasses
100 grams feta, crumbled
¼ cup dry breadcrumbs
¼ cup chopped coriander or mint
1 packet of filo pastry
melted butter for brushing pastry
black and white sesame seeds
Heat the oil in a large sauté pan and add the eggplant. Don’t be tempted to add more oil even though the eggplant will soak it up like a sponge. Season and cook until tender and golden. Remove with a slotted spoon and drain on paper towels.
Add the onions to the same pan and cook slowly until very tender. Add the garlic, ginger, garam masala, cumin and the chilli flakes and mix well. Return the eggplant to the pan and pour in the water and pomegranate molasses. Cook slowly for another 20 minutes or until all the liquid has evaporated. Fold in the feta, breadcrumbs and the herbs. Taste for seasoning and set aside to cool.
Preheat the oven to 180°C.
Using 3 sheets of filo at a time brush each sheet with butter and layer the sheets together. Cut into 4 squares. Place a line of filling along one side and roll up into a cigar, tucking in the sides and brushing the seam end with butter to seal. Place seam side down on a lined baking sheet. Repeat until all of the eggplant has been used. Brush the filos with butter and sprinkle the tops with sesame seeds. Bake 12-15 minutes or until golden and crisp. Serve as finger food or as an entrée with a green salad. Makes approximately 20
Filo pastry: (also spelt phyllo) is a type of paper-thin pastry from the Eastern Mediterranean. It is used for sweet and savoury dishes and is readily available fresh from the super- market. It is important to keep it covered while in use as it dries out quickly when exposed to the air.