Mediterranean Eggplant & Feta tarts
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Unrated
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6 medium tarts
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Cuisine
Mediterranean, Greek
Mediterranean Eggplant & Feta tarts
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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
- 14 phyllo dough sheets, defrosted
- olive oil for brushing phyllo and 2 tablespoons for sautéing eggplant
- 12 ounces feta cheese crumbled, 350 grams
- 2 eggplant medium
- 2 tablespoons honey
- black pepper
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.
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