04 Jan Eggplant & Feta Phyllo
Posted at 17:46h in Small Plates/Salads 0 Comments
This recipe is particularly delicious, the feta pieces allow you to feel the taste and this mixture of eggplant and tahini works very well. These little phyllo cakes will be perfect for appetizer.
NOTE: You can reduce sodium by omitting sea salt (118 mg) and potassium from the eggplant (208 mg)
Eggplant & Feta Phyllo
- 2 eggplants
- 1/4 cup chopped nuts
- 1 tablespoon tahini
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh coriander
- 2 tablespoons chopped fresh mint
- 1/2 teaspoon sea salt
- 1/2 cup feta cheese into small cubes
- 1 tablespoon olive oil
- 10 Phyllo dough
- 1 tablespoon sesame seeds
- Preheat your oven to 400ºF.
- Cover a baking sheet with parchment paper. Place your two eggplants on top and prick them with a knife. Bake for 45 minutes. Eggplants should be fully cooked and tender.
- Preheat your oven to 350ºF.
- Wait 10 minutes for the eggplants to cool and open them with a knife. Scrub with a spoon to remove all the flesh without the skin. Place in a blender. Add nuts, tahini, herbs and salt. Blend until you have a nice texture.
- In a bowl, pour the eggplant mixture and add the small cubes of feta. Mix.
- Oil cupcake tins. Cut your phyllo dough into 20 squares. Place two squares in the bottom of the mold and add a tablespoon of eggplant mixture. Close and brush with a kitchen brush with olive oil. Sprinkle with sesame seeds. Repeat this process until all the mixture is gone. It should make approximately 10 phyllo cakes.
- Place in the oven and cook for 30 minutes. When done, wait 10 minutes before unmolding and serve them warm.
Calories: 147kcalCarbohydrates: 17gProtein: 5gFat: 7gSaturated Fat: 2gCholesterol: 7mgSodium: 297mgPotassium: 266mgFiber: 3gSugar: 3gCalcium: 53mgMagnesium: 28mgPhosphorus: 92mg
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