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1
Cut the eggplant in half lengthwise.
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2
Brush the exposed flesh with 2 tablespoons of the olive oil.
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3
Lay the eggplant halves cut side down on a cookie sheet and roast in a 350 degree oven for about 35 minutes, until the fleshside of the eggplant is nicely browned and the eggplant has softened and fully cooked.
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4
Remove from the oven, and cool.
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5
When cool, use a large spoon to scoop the pulp away from the skin.
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6
Discard the skin.
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7
Heat the remaining 3 tablespoons of olive oil in a large skillet and saute the onion and red pepper until translucent.
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8
Add the garlic and continue to cook for another minute.
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9
Do not allow the garlic to brown.
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10
Add the eggplant pulp to this mixture and cook for another 6 to 7 minutes until all the flavors have mingled and the eggplant has begun to brown in the saute pan.
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11
Add the cayenne, cumin, salt, pepper, cilantro leaves and bread crumbs and mix well.
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12
Set aside to cool.
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13
Using 3 phyllo pastry leaves at a time, brush each leaf very lightly with melted butter and layer the sheets together.
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14
Cut the stack in half.
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15
Place 3 tablespoons of the eggplant mixture in a long thin strip in the center of each stack, so the phyllo can be rolled around it to form a cigar or firecracker shape.
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16
Roll the phyllo tightly, crimping the ends shut to seal in the filling.
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17
Repeat until all of the eggplant has been used.
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18
This will yield approximately 10 to 12 eggplant firecrackers.
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19
At this point, they can be held for up to 2 days, covered and refrigerated.
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20
To cook the firecrackers, saute in olive oil or lay them on a nonstick baking pan, and bake in a 375 degree oven until lightly browned, about 10 to 12 minutes.
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21
Serve hot.
