Aubergine baklava recipe

Name: Aubergine baklava recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 Filo pastry sheets; 8 Small aubergines; 8 Finely chopped shallots; 2 Cloves of garlic chopped; 8 Thinly sliced fresh figs; 1 Bunch fresh thyme; 1 Knob of butter melted; 2 tbsp Olive oil; 3 tbsp Crushed pistachio nuts; 450 g (15.9oz) Granulated sugar - For the syrup; 2 tbsp Pomegranate molasses or 1 table spoon tamarind sauce - For the syrup; 1 Pinch of salt - For the syrup; 300 ml (10.6fl oz) Water - For the syrup

Servings: persons

14 Filo pastry sheets
8 Small aubergines
8 Finely chopped shallots
2 Cloves of garlic chopped
8 Thinly sliced fresh figs
1 Bunch fresh thyme
1 Knob of butter melted
2 tbsp Olive oil
3 tbsp Crushed pistachio nuts
450 g (15.9oz) Granulated sugar - For the syrup
2 tbsp Pomegranate molasses or 1 table spoon tamarind sauce - For the syrup
1 Pinch of salt - For the syrup
300 ml (10.6fl oz) Water - For the syrup

1
Pre-heat the oven to 200C/ gas mark 6.
2
Thinly slice the aubergines in rings and lay on a baking sheet and roast until they are soft and turning a little golden at the edges.
3
Soften the shallots together with the garlic in a frying pan on a very low heat with a little knob of butter until they are golden and caramelised.
4
Have a clean damp tea towel to hand to keep over the filo pastry sheets to ensure they don't dry out when you are building your baklava.
5
Lay the first filo pastry sheet on the oven proof baking dish you have chosen.
6
The pastry is very fragile so be gentle but don't worry if there are small folds or the odd little tear - it is inevitable.
7
Brush very lightly with melted butter then add another layer continuing until you have laid about 7 or 8 sheets.
8
Make sure you leave the damp cloth over the unused filo pastry sheets.
9
Spread a layer of the shallot mixture on the pastry layers in the dish then alternate slices of aubergine and fig on top of that repeating until you have used them all up.
10
Go back to your filo pastry sheets and repeat the layering from the first part of the process until you have another 7 or 8 sheets layered on top.
11
Score the baklava lightly in a diagonal pattern, drizzle the olive oil all over and then bake for around 30 minutes until golden.
12
To make the syrup; put the sugar into a pan with around 300ml water and add a pinch of salt.
13
When the sugar has dissolved, add the pomegranate molasses and orange blossom water.
14
Drizzle the syrup over the baklava and whilst still hot scatter over the thyme leaves and the crushed pistachio nuts.
15
Delicious!

708

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 14 Filo pastry sheets, 8 Small aubergines, 8 Finely chopped shallots, 2 Cloves of garlic chopped, and more.

Yes, Aubergine baklava recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Aubergine baklava recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions