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Prep time: 15 min
Cook time: 30 min
Servings: 6
Bite into flaky pastry filled with a luscious blend of feta cheese and roasted eggplant. This savory tart marries Mediterranean flavors with a satisfying crunch, making it perfect for a light brunch, appetizer, or snack. Drizzled with olive oil and a touch of herbs, this dish is as pleasing to the eye as it is to the palate.
Ingredients
14 sheets phyllo dough
1 medium eggplant
2 tbsp maple syrup
pepper to taste
smoked paprika to taste
12 oz crumbled feta
olive oil
Directions
Preheat oven to 350F
Line a pan with parchment paper.
Thinly slice the eggplant
In a large pan heat the olive oil and sauté the eggplant for 3 min. 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 of about 6-7 inches in diameter.
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 tbsp crumbled feta and then place the eggplant slices on top.
Bake for about 25-30 min. 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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