EatSmarter exclusive recipe

Tomato Filo Tartlets

with Eggplant and Feta
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Tomato Filo Tartlets

Tomato Filo Tartlets - A finely packaged treat that catches the eye

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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
161
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie161 kcal(8 %)
Protein4 g(4 %)
Fat9 g(8 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage1.5 g(5 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E1.2 mg(10 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0.9 mg(8 %)
Vitamin B₆0.1 mg(7 %)
Folate19 μg(6 %)
Pantothenic acid0.2 mg(3 %)
Biotin1.9 μg(4 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C7 mg(7 %)
Potassium175 mg(4 %)
Calcium58 mg(6 %)
Magnesium13 mg(4 %)
Iron0.5 mg(3 %)
Iodine4.5 μg(2 %)
Zinc0.4 mg(5 %)
Saturated fatty acids2.1 g
Uric acid15 mg
Cholesterol4 mg
Development of this recipe:

Ingredients

for
8
Ingredients
2
2
1
medium-sized eggplant (300 grams)
4
firm Tomato (80 grams)
5 tablespoons
½ teaspoon
½ cup
½ bunch
4 sheets
Filo dough (40 x 50 cm)
3 ounces
Preparation

Kitchen utensils

1 Pot, 1 Skillet, 1 Baking sheet, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Slotted spoon, 1 Brush

Preparation steps

1.
Tomato Filo Tartlets preparation step 1

Peel and finely chop shallots and garlic. Rinse, trim and cut eggplant into 1 cm (approximately 1/2-inch) cubes.

2.
Tomato Filo Tartlets preparation step 2

Cut a crosswise slit on the bottom of each tomato. Dip briefly in boiling water, remove, rinse in cold water and remove skin. Cut tomatoes into quarters, remove seeds and dice.

3.
Tomato Filo Tartlets preparation step 3

Add half of olive oil to a pan or shallow pot. Sauté shallots and garlic until translucent, about 2 minutes.

4.
Tomato Filo Tartlets preparation step 4

Add eggplant and fry for another 45 seconds, stirring. Season with cumin, salt and pepper.

5.
Tomato Filo Tartlets preparation step 5

Put diced tomatoes and white wine into a pot, add eggplant mixture and bring to a boil. Cook over medium heat, covered, occasionally stirring, until eggplant cubes are soft, about 20 minutes.

6.
Tomato Filo Tartlets preparation step 6

Meanwhile, rinse basil, shake dry, pluck leaves and chop coarsely. At the end of the eggplant cooking time, remove the pot from the heat and let cool completely.

7.
Tomato Filo Tartlets preparation step 7

Place a filo sheet on the work surface and sprinkle with some of the remaining oil.

8.
Tomato Filo Tartlets preparation step 8

Layer with remaining filo sheets, topping each sheet with another layer after brushing with a little oil.

9.
Tomato Filo Tartlets preparation step 9

Cut dough into 8 rectangles of equal size.

10.
Tomato Filo Tartlets preparation step 10

Spread cooled ragout filling evenly in the middle of dough pieces. Twist the ends of each piece of dough firmly to create candy-shaped tartlets.

11.
Tomato Filo Tartlets preparation step 11

Crumble cheese and spread on tartlets. Bake in preheated oven at 200°C (fan oven 180°C, gas mark 3) (approximately 400°F/convection 350°F) until golden brown for 15 minutes. Serve hot or lukewarm.