Aubergine and Red Pepper Filo Bake
I had a couple of friends over for breakfast and not being able to decide whether to go for a sweet or savoury option. I cooked both. The first is this. It was so popular that one friend kept apologising for taking more! Today I took it to my parents in law where it recieved just as enthusiastic a response.
1 onion (optional)
4 red peppers
1 bulb garlic
4 tbsp. fresh tomato sauce or passata
1 tbsp. parsley
1 tsp anchovy essence (optional)
2 packets of filo pastry
150g unsalted butter
1. Bake the peppers until their skins blister (about 200 degrees C for half an hour).
2. Put them in a plastic bag, sealed which will allow the skins to loosen.
3. Dice the aubergine and sprinkle a tbsp. salt on top and let it sit for half an hour.
4. Slice the top off a bulb of garlic so that you can see some of the raw garlic, and put it in a hot oven for twenty minutes to soften.
5. Fry the onion in olive oil. Rinse and dry the aubergines.
6. Add the aubergines to the pan and cook through.
7. Add the garlic by squeezing it out into the aubergine.
7. Remove the skins and seeds from the pepper and roughly chop.
8. Add the peppers, anchovy essence, tomato and parsley to the aubergine and garlic. Allow to cool a little while you…
9. Cut the pastry sheets in half so they are squares. Butter the baking dish or line with baking paper. Melt the butter and brush the sheets of pastry from one packet on one side (two sides for the first sheet) and layer them on top of each other.
10. Put the vegetable mixture on top.
11. Brush and layer the second packet of filo on top.
12. Cut the uncooked dish into pieces.
13. Bake for 20-30 minutes at 200 degrees C /390F until a deep golden colour. (I have an aga and I am uncertain of the exact temperature, so be careful it does not burn).
14. Serve at any temperature with garlic yoghurt.