Full Recipe Details
More delicious recipes from Mark on the TodayFM Mairead Ronan Show
- 1 packet of filo pastry, thawed, rolled out and covered with a damp cloth until needed
- 1 small onion, sliced
- 2 cloves of garlic, crushed
- 1 large aubergine, cut into small dice
- 1 tsp. fennel seeds
- 10-15 cherry tomatoes, cut in half lengthways
- 250g soft goat’s cheese
- 2 eggs
- bunch of flat leaf parsley, finely chopped
- 1 tsp. honey
- salt and pepper
- 1 egg beaten for egg wash
METHOD / INSTRUCTIONS
Preheat the oven 200oC
Put a pan on over medium heat. Add a little oil and add the onion and garlic. Cook this for about 5 minutes. Add the aubergine and fennel seeds. Cook this for about 5-7 minutes. At this stage the it all should have softened. Take this off the heat and mix in the tomatoes, goat’s cheese, 2 eggs, parsley and honey. Season this with salt and pepper.
Brush oil over a pan, place 2-3 sheets of filo over the pan and allow it to overhang on the sides, place 2-3 more sheets over the pan in the opposite direction. Brush this with egg wash.
Pour the aubergine filling on top of the pastry. Tidy up the edges of the pastry.
Place this in the oven for about 20-25 minutes (Check it after 15 minutes, turn it down a little if it is browning too much).
Remove from the oven, and allow to cool slightly. Serve with a green salad.
Aubergine and Goat Cheese Pie- Recipes by Dingle Cookery School
Subscribe & Receive Updates, when we launch a new class.
We do not spam. You can unsubscribe anytime.