Mediterranean Eggplant & Feta tarts

Name: Mediterranean Eggplant & Feta tarts
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 medium tarts
Ingredients: 14 sheets defrosted phyllo dough; Olive Oil for brushing phyllo + 2 tablespoons for sautéing the eggplant; 12 ounces crumbled feta (350 grams); 2 medium eggplant; 2 tablespoons honey; pepper

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Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
6 medium tarts
Course
Appetizer, Lunch
Cuisine
Mediterranean, Greek

Mediterranean Eggplant & Feta tarts

Samara Cline

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Crunchy layers phyllo dough are topped with tangy crumbled feta and cooked eggplant and finished with a drizzle of warm honey.

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Ingredients

Servings

14 sheets defrosted phyllo dough
Olive Oil for brushing phyllo + 2 tablespoons for sautéing the eggplant
12 ounces crumbled feta (350 grams)
2 medium eggplant
2 tablespoons honey
pepper

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Instructions

Preheat oven to 350 F (180 degrees C).
Line a pan with parchment paper.
Thinly slice the eggplant.
In a large pan heat the olive oil and sauté the eggplant for 3 minutes carefully, not to smash the eggplant. Remove eggplant from pan and set aside.
On a clean surface lay a sheet of phyllo and brush with olive oil. Layer a total of 7 sheets one on top of each other while brushing with olive oil in between layers.
Now cut a circle into the phyllo (through all the layers) of about 6-7 inches (15 cm) in diameter (I used a bowl for the circle).
Place the phyllo discs on the pan and turn in the outer part to form a little border.
Repeat this for the other 7 phyllo sheets. You should have 6 medium phyllo discs in total.
Sprinkle each dish with about 1-2 tablespoons crumbled feta and then place the eggplant slices on top.
Bake for about 25-30 minutes until phyllo is golden and base of phyllo has hardened.
Remove and let them cool.
When ready to serve, heat the honey for a few seconds and drizzle over the tarts.