I always thought of Baklava as a delicious dessert. When I discovered, by chance, that it’s possible to make a savoury version of it, I had to give it a try. It turns out, Baklava is absolutely scrumptious even as a main.
This savoury baklava recipe features aubergines, tomatoes, feta, and olives. It is truly Mediterranean and, even though it doesn’t look like it, it is very palatable.
- 12 sheets of filo pastry (to cut into halves)
- 1 big onion
- 5 ripe tomatoes
- 5 tbsp tomato puree
- 1 big aubergine
- 10-15 basil leaves
- 50g feta cheese
- 15-20 olives
- 1 clove of garlic
- salt to taste
- 2tbsp olive oil
- 4-5 cashews
- 1tbsp honey
- Slice the onion thinly and cook with 1 tbsp of olive oil for 20-30 minutes, until very soft.
- In the meantime, slice the aubergine into little strips and cook separately for 10 minutes in a frying pan with the rest of the oil.
- Skin and chop the tomatoes.
- Dice the garlic thinly and add it to the onion together with the tomato puree.
- Add the fresh tomatoes and basil leaves, salt, and cook for 10-15 minutes until the sauce thickens.
- Preheat the oven to 180°.
- Line a baking tin with tin foil and crumble the feta.
- Place the first filo pastry sheet inside it, brush some butter on it and cover with another sheet. Repeat this until you have 4 sheets on top of each other.
- Spread the tomato sauce, add the aubergines, olives, and feta. Cover with a filo pastry sheet.
- Repeat point 8 until you have 3 sheets on top of each other.
- Repeat steps 9 and 10 until you’ve used up all your ingredients.
- Finish with a filo pastry sheet.
- Brush it with some butter and lightly cut the top into diamonds.
- Chop the cashews.
- Sprinkle the cashews on top and drizzle with the honey.
- Bake in the oven for about half an hour, until golden.
- Cut in diamonds and serve while hot with some green or barley salad.
For another summery Mediterranean dish, check out my traditional Green salad recipe.