This impressive aubergine, tomato, and Feta baklava is a savory, tangy, and sweet dish perfect for a rainy, cold winter day.
It is based on vegetarian ingredients and can be a healthy and nourishing option for everyone. It is packed with heavenly flavors and can be a complete main course.
The recipe for aubergine, tomato, and Feta is easy, simple, and quick. This vegan-friendly recipe is a perfect choice for a truly tasty family lunch.
Cut the aubergines into 5 cm slices, arrange them evenly on a dish. Sprinkle some salt over it and set aside for 30 minutes.
Meanwhile, heat the olive oil in a large heavy-based pan. Mince the onions and add them to the pan. Sauté over low heat until it is softened and has a sticky texture, about 30 minutes.
Wash and drain the brown liquid off the aubergine slices, and pat them with a kitchen towel. Then heat your griddle pan until very hot. Brush the aubergine slices with olive oil and sprinkle some salt over them. Place them on the heated pan and cook them until well charred and cooked through, about 5-7 minutes. Once cooked, flip them over. Transfer to a paper towel to absorb the grease.
Add the crushed garlic cloves, cinnamon, and tomato puree to the softened onions. Cook for two more minutes, and in the skinned and roughly chopped tomatoes, chopped dill, mint, and a pinch of sea salt. Give them a nice mix and reduce the heat to low, and let the mixture simmer. Cook for 15-20 minutes until it is thickened and smooth. Season the mixture to taste and set it aside to cool. (The filling of this delicious meal can be made up to two days ahead).
Heat the oven to 180C.
Unfold the pastries and cover them with a damp cloth to prevent drying. Brush your baking tray with butter. Line the tray with one sheet of filo pastry, brush it with butter and place the second layer over it. Repeat this until you have six layers of buttered filo pastry. Spread half of the tomato mixture over it, sprinkle half each of the dates, almonds, and Feta cheese. Next, cover it with half of the cooked aubergine slices. Top that with the rest of the tomato mixture, dates, almonds, Feta cheese, and aubergine slices. Butter the remaining filo pastries as before, layer them over each other, and place it on top of the baking tray.
With a sharp knife, score the top and cut into diamonds. Brush the top with the remaining melted butter, and splash with a little water. Then bake it for 35-45 minutes until golden and cooked through.
Remove from the heat and leave it to cool for 5-8 minutes. Drizzle the top with honey. You can serve this unique tomato and feta baklava with hummus and a bowl of mixed greens dressed with olive oil and lemon juice, chopped Kalamata olives, and fresh parsley leaves.
You can freeze the leftovers for up to one month. You need to wrap it tightly with clingfilm.