Roasted Eggplant And Garlic Salad In Filo Cups Recipe

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.

No additional tips available.

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

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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.

Roasted Eggplant And Garlic Salad In Filo Cups

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