Crunchy layers of phyllo dough are topped with tangy crumbled feta and cooked eggplant and finished with a drizzle of warm honey.
From the lovely Mediterranean food blog “Olive Tomato”
Makes 6 medium tarts
14 sheets defrosted phyllo dough
Olive Oil for brushing phyllo + 2 tablespoons for sautéing the eggplant
12 oz crumbled feta (350 grams)
2 medium eggplant
2 tbsp honey
Pepper
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, careful 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.