Roasted Eggplant And Garlic Salad In Filo Cups

Name: Roasted Eggplant And Garlic Salad In Filo Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 sheets filo dough; 1 None large eggplant, cubed; 1 None small onion, finely chopped; 1/4 cup extra virgin olive oil; 1/2 None lemon, juiced; 2 tbsp fresh parsley leaves, finely chopped; -1 None Garlic Topping; 1 cup fresh breadcrumbs; 2/3 cup extra virgin olive oil; 1 None lemon, juiced; 2 cloves garlic, chopped; None None baby salad greens, to garnish

Servings: persons

4 sheets filo dough
1 None large eggplant, cubed
1 None small onion, finely chopped
1/4 cup extra virgin olive oil
1/2 None lemon, juiced
2 tbsp fresh parsley leaves, finely chopped
-1 None Garlic Topping
1 cup fresh breadcrumbs
2/3 cup extra virgin olive oil
1 None lemon, juiced
2 cloves garlic, chopped
None None baby salad greens, to garnish

1
Preheat oven to 400u00b0F. Lightly oil a 6-cup Texas muffin pan.
2
Stack filo dough together, brushing each sheet with oil. Using a 5 inch cutter, cut 6 rounds from pastry then use to line muffin recesses. Line with parchment paper and fill with pie weights. Bake for 5-6 mins, until golden brown. Let cool in pan.
3
Combine eggplant, onion, oil and lemon juice in a baking dish. Season. Bake for 25-30 mins, until vegetables are tender. Mix in parsley.
4
Meanwhile, to make the garlic topping, place breadcrumbs in a bowl and cover with water. Soak for 5 mins. Drain, squeezing out excess water. Transfer to a food processor and pulse to combine. With the motor running, add oil in a slow, steady stream. Blend in lemon juice and garlic. Season to taste.
5
Place filo cups on a serving platter. Fill with eggplant salad and top with a dollop of garlic topping. Sprinkle with baby salad greens to serve.

607

kcal

Calories

Fat

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 4 sheets filo dough, 1 None large eggplant, cubed, 1 None small onion, finely chopped, 1/4 cup extra virgin olive oil, and more.

Yes, Roasted Eggplant And Garlic Salad In Filo Cups falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!