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Mediterranean Eggplant & Feta tarts
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Mediterranean Eggplant & Feta tarts

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

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

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

    Cup of Yum
  1. Preheat oven to 350 F (180 degrees C).
  2. Line a pan with parchment paper.
  3. Thinly slice the eggplant.
  4. 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.
  5. 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.
  6. 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).
  7. Place the phyllo discs on the pan and turn in the outer part to form a little border.
  8. Repeat this for the other 7 phyllo sheets. You should have 6 medium phyllo discs in total.
  9. Sprinkle each dish with about 1-2 tablespoons crumbled feta and then place the eggplant slices on top.
  10. Bake for about 25-30 minutes until phyllo is golden and base of phyllo has hardened.
  11. Remove and let them cool.
  12. When ready to serve, heat the honey for a few seconds and drizzle over the tarts.