Ingredients
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2 large Eggplant
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1 head Garlic
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2 tablespoons Olive Oil
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1 teaspoon fresh Lemon Juice
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1 teaspoon Honey
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½ teaspoon Kosher Salt
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½ teaspoon ground Black Pepper
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1 full roll (½ package) Phyllo
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¼ cup (60 ml) fruity extra virgin Olive Oil
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½ cup (65 g) very finely chopped Macadamia Nuts
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Pinch of Kosher Salt
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Freshly ground Black Pepper
Directions
This savory take on the sweet, flaky, nutty, buttery Greek dessert classic is compiled of thin layers of roasted eggplant and garlic that have been puréed and seasoned with just a bit of lemon and honey, and very little else, and topped with a macadamia nut crumble. It makes a beautiful appetizer any time of the year, but is especially appealing on a cool summer night and delicious with sparkling wine or Champagne.
Steps
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1
Done
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Preheat oven to 425° F (220° C). Place the eggplants, cut side down, on a baking sheet greased with 1 tablespoon olive oil. Cut 1/4 inch (6 mm) off the top of the garlic to reveal the cloves, and drizzle with the remaining 1 tablespoon olive oil. Wrap the entire head with aluminum foil and place on the sheet with the eggplant. Roast until the eggplants are starting to collapse and both the garlic and eggplants are tender, about 1 hour. Remove from the oven and set aside. |
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2
Done
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When cool enough to handle, scoop the soft flesh of the eggplants into the bowl of a food processor fitted with a metal blade. Gently squeeze the flesh from the garlic casing by squeezing with hands and fingertips into the bowl of the food processor, discarding the skins. Purée the eggplants and garlic with the lemon juice, honey, salt, and pepper until smooth. |
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3
Done
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Reduce oven to 350° F (175° C) (you can make the purée ahead and refrigerate until ready to assemble). Use 2 sheets of phyllo to make a layer and place on a baking sheet. Brush a very thin coat of the olive oil over the phyllo with a pastry brush. Spread very gently and evenly with 2 tablespoons of the purée, and make the spread very thin and even. Top with another 2 sheets of phyllo and then the purée, repeating until the pastry and purée are gone. You should have 8–10 layers. Brush a final layer of the olive oil on top and sprinkle with the macadamia nuts. Season lightly with salt and pepper. Bake for 40–45 minutes, until golden brown and crunchy. |
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4
Done
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Cut into 4-inch (10-cm) squares and serve hot. Add a sprinkle of fresh chopped parsley, if desired. |
