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🍽️ Crispy Tomato and Eggplant Tartlets with Phyllo Pastry

161 kcal · 30 min · 4 servings

Ingredients

• 2 shallots
• 2 garlic cloves
• 300 g medium-sized eggplants (1 medium-sized eggplant)
• 320 g tomatoes (4 tomatoes)
• 5 tbsp olive oil
• 0.5 tsp cumin
• salt
• pepper
• 125 ml white wine
• 0.5 bunch basil
• 4 sheets filo dough (40 x 50 cm)
• 75 g feta cheese

Instructions

1. 1. Peel the shallots and the garlic. Finely chop both ingredients.
2. 2. Wash the eggplant and cut it into small cubes of about one centimeter in size.
3. 3. Make a small cross on the bottom of the tomatoes.
4. 4. Dip the tomatoes briefly into boiling water to loosen the skin.
5. 5. Remove the tomatoes and rinse them under cold water.
6. 6. Peel the skin off the tomatoes.
7. 7. Quarter the tomatoes, remove the core, and dice the flesh.
8. 8. Heat half of the olive oil in a frying pan or a shallow pot.
9. 9. Sauté the finely chopped shallots and garlic in it for two minutes until translucent.
10. 10. Add the eggplant cubes and sauté them while stirring for 45 seconds.
11. 11. Season the mixture with cumin, salt, and pepper.
12. 12. Add the tomato cubes and white wine to the pan.
13. 13. Bring the mixture to a boil.
14. 14. Reduce the heat to medium and cover the pan.
15. 15. Let the ragout simmer gently for 20 minutes until the eggplants are soft.
16. 16. Wash the basil and shake it dry.
17. 17. Pluck the leaves from the stems and chop them roughly.
18. 18. Fold in the chopped basil leaves at the end of the cooking time.
19. 19. Let the filling cool down completely.
20. 20. Place one sheet of phyllo dough on the work surface.
21. 21. Brush the dough sheet with some of the remaining olive oil.
22. 22. Layer the remaining phyllo dough sheets on top of each other.
23. 23. Brush each individual sheet with a little oil after placing it.
24. 24. Cut the dough into eight equal rectangles.
25. 25. Distribute the cooled filling evenly in the center of the dough pieces.
26. 26. Press two opposite sides of each dough piece together firmly.
27. 27. Shape it into a candy-like tartlet.
28. 28. Crumble the cheese and distribute it over the tartlets.
29. 29. Preheat the oven to 200 degrees (convection 180 degrees or gas mark 3).
30. 30. Bake the tartlets for 15 minutes until golden brown.
31. 31. Serve the tartlets hot or lukewarm.

Nutrition per serving

• kcal: 161
• Protein: 4 g · Fett/Fat: 9 g · Carbs: 14 g