Eggplant Phyllo Tart

Phyllo is an invaluable staple in my kitchen, especially when I need a low-fat, fuss-free crust for savory or sweet tarts. Tender eggplant and smoky tomatoes fill this vegan tart with healthy, hearty flavor.
Phyllo is an invaluable staple in my kitchen, especially when I need a low-fat, fuss-free crust for savory or sweet tarts. Tender eggplant and smoky tomatoes fill this vegan tart with healthy, hearty flavor.

Eggplant Phyllo Tart

Serves 8

Ingredients:

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  • 1 large eggplant, ends trimmed, peeled
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  • 3 tablespoons olive oil, divided, plus extra for brushing
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  • Salt and freshly ground black pepper to taste
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  • 1 red onion, chopped
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  • 1 tablespoon dried thyme
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  • 1 tablespoon fennel seeds
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  • 2 teaspoons ground coriander
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  • Pinch of red pepper flakes
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  • 1 (15-ounce) can crushed fire-roasted tomatoes
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  • 2 tablespoons tomato paste
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  • 3 garlic cloves, minced
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  • 2 tablespoons minced fresh ginger
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  • 3 tablespoons minced walnuts
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  • 3 tablespoons whole wheat bread crumbs
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  • 10 sheets of phyllo

Directions:

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  1. Preheat oven to 400 degrees F. and spray a 10-inch tart pan or pie dish with cooking spray.
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  3. Slice eggplant crosswise into 1/4-inch slices. Place on a large baking sheet and brush with about 1 tablespoon oil. Season with salt and pepper and roast for 15 minutes. Flip slices and continue to roast for 10 minutes or until eggplant is tender and lightly browned. Set aside.
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  5. Reduce oven heat to 350 degrees F.
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  7. Heat remaining oil in a medium skillet over medium heat. Add onion, thyme, fennel seeds, and red pepper flakes. Cook, stirring often, until onion is softened.
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  9. Add tomatoes, tomato paste, garlic, and ginger, stirring to combine, and bring to a simmer. Simmer, stirring occasionally, for about 5 minutes. Set aside.
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  11. In a small bowl, mix together walnuts and bread crumbs. Season with salt and pepper.
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  13. Lay a sheet of phyllo in prepared tart pan or pie dish. Brush with olive oil then sprinkle lightly with walnut mixture. Repeat with remaining phyllo and roll edges to form a crust edge. Brush with olive oil.
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  15. Spread some of the tomato mixture on the bottom of the phyllo crust. Layer eggplant slices over. Repeat, ending with eggplant.
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  17. Bake for 30 minutes or until phyllo is lightly browned. Cool for 15 minutes before slicing and serving.

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