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Eggplant and feta tart, drizzled with honey #eggplant #tart #feta #phyllo #pie #greek #recipes
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Mediterranean Eggplant & Feta tarts

Crunchy layers phyllo dough are topped with tangy crumbled feta and cooked eggplant and finished with a drizzle of warm honey.
Course Appetizer, first course, lunch
Cuisine Greek, Mediterranean
Keyword Eggplant and Feta Tarts
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 medium tarts
Author Elena Paravantes

Ingredients

  • 14 sheets defrosted phyllo dough
  • Olive Oil for brushing phyllo + 2 tablespoons for sautéing the eggplant
  • 12 ounces crumbled feta (350 grams)
  • 2 medium eggplant
  • 2 tablespoons honey
  • Pepper

Instructions

  • Preheat oven to 350 F (180 degrees C).
  • Line a pan with parchment paper.
  • Thinly slice the eggplant.
  • In a large pan heat the olive oil and sauté the eggplant for 3 minutes carefully, not to smash the eggplant. Remove eggplant from pan and set aside.
  • On a clean surface lay a sheet of phyllo and brush with olive oil. Layer a total of 7 sheets one on top of each other while brushing with olive oil in between layers.
  • Now cut a circle into the phyllo (through all the layers) of about 6-7 inches (15 cm) in diameter (I used a bowl for the circle).
  • Place the phyllo discs on the pan and turn in the outer part to form a little border.
  • Repeat this for the other 7 phyllo sheets. You should have 6 medium phyllo discs in total.
  • Sprinkle each dish with about 1-2 tablespoons crumbled feta and then place the eggplant slices on top.
  • Bake for about 25-30 minutes until phyllo is golden and base of phyllo has hardened.
  • Remove and let them cool.
  • When ready to serve, heat the honey for a few seconds and drizzle over the tarts.