Filo pastry and roasted aubergine with pistachio chukkah

Preheat the oven to 180 ° C. Mix the pistachios with the sesame and spices and spread them on a baking sheet. Roast in the oven for about 10 minutes. Remove from the oven and allow to cool.

Grind the pistachio nuts with a pinch of coarse salt in a food processor into coarse crumbs. Allow to cool and cover until later use.

Stir in the yogurt with the feta, oregano and garlic. Season to taste with freshly ground (chili) pepper. Cover and store in the refrigerator until later.

Let the filo pastry thaw in the plastic packaging (to prevent drying out).

Heat a grill pan. Brush the eggplant slices on both sides with oil and grill them on both sides until they are nicely browned and cooked.

Preheat the oven to 200 ° C. Spread a sheet of filo dough onto a piece of baking paper. Brush with butter and sprinkle with some thyme. Continue with the other dough sheets, brush with butter and thyme and put the dough together.

Brush the top dough sheet with butter, cut the sheet into 4 equal pieces and cut these pieces diagonally. You now have 8 triangles. Fry them until golden brown and crispy in the oven for about 10 minutes.