Eggplant and tomato phyllo pie

Published: 2023-01-14

Last Updated: 2023-12-21

Tags:

Ingredients

Quantity	Item
454 g	beefsteak tomatoes, cored and sliced 1/4" thick
5/4 tsp	table salt, divided
454 g	eggplant, sliced into 1/4" thick rounds
1/2 cup	olive oil, divided
12	pastry sheets
3 cloves	garlic, minced
2 tsp	oregano
1/4 tsp	black pepper
3/2 cup	mozzarella, shredded
2 Tbsp	parmesan, grated
1 TBsp	basil, chopped

Toss tomatos and 1/4 tsp salt together in a colander and set aside to drain for 30 min.
Adjust the top oven rack to be 15 cm from the broiler.
1. Turn on the broiler while slicing the eggplant.
Line a rimmed baking sheet with aluminium foil.
1. Arrange eggplant in single layer on the prepared baking sheet and brush both
2. Brush both sides of each round with oil.
3. Broil eggplant until softened and beginning to brown, 10 - 12 min, flipping halfway through.
4. Set aside to cool for 10 min.
Heat the oven to 190 C (375 F).
1. Line a second rimmed baking sheet with parchment paper.
2. Place 1/4 cup of oil in a small bowl, for brushing.
3. Place 1 phyllo sheet on the parchment paper and lightly brush with oil.
4. Rotate the sheet 30 deg, then repeat with the next sheet.
5. Repeat with all sheets until the pinwheel pattern is complete.
Shake the colander to rid the tomatoes of any remaining water.
1. Combine tomatoes, garlic, oregano, pepper, 1 Tbsp oil, and remaining 1/2 tsp salt in a bowl.
2. Sprinkle mozzarella evenly in the centre of the phyllo in a 9" circle.
3. Shingle tomatoes and eggplant on top of the mozzalrella in concentric circles, alternating tomatoes and eggplant.
4. Sprinkle parmesan over top
Gently fold edges of the pastry up, pleating every 2 - 3 " as needed.
1. Lightly brusg edges with oil to stick.
2. Bake phyllo until golden brown, 30 - 35 min.
3. Let pie cool for 15 min, then sprinkle with basil.
Slice and serve.