Filter
Reset
Sort ByRelevance
Nayza Gordon
Filo pastry and roasted aubergine with pistachio chukkah
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
Blogs that might be interesting
-
15 minAppetizerWhite bread, garlic, butter or margarine, whipped cream, fresh parsley, tomato soup basil,tomato soup with garlic croutons
-
20 minAppetizerolive oil, leeks, potatoes, vegetable stock tablets, whipped cream, roasted peppers,Cold Potato Leek Soup
-
30 minAppetizerWhite wine vinegar, Provencal herbs, honey, olive oil, zucchini, Parmesan cheese, parma ham, raw ham, goat cream cheese, arugula,stuffed parma ham rolls on a parmesan cheese cracker
-
40 minAppetizermandarin, chicken breast, pistachios, egg, creme fraiche, poultry feast, vermouth, lettuce,poultry stock
Nutrition
620Calories
Sodium0% DV0g
Fat60% DV39g
Protein42% DV21g
Carbs15% DV44g
Fiber0% DV0g
Loved it