This aubergine and feta pie is the perfect way to celebrate summer flavours. Light, flaky filo pastry surrounds a delicious filling of aubergine, creamy feta and fresh herbs. A vegetarian main course from Sophie Conran, that’s impressive enough for entertaining, yet easy enough for a family midweek meal. Served here as individual pies, it also works well as one large pie made fro sharing.
Ingredients (Serves 4)
4tbsp olive oil
1 knob of butter
3 red onions, chopped
400g chopped plum tomatoes
2 tsp thyme leaves, finely chopped
2 tsp rosemary leaves, finely chopped
1 tsp ground cumin
2 tsp golden caster sugar
sea salt and freshly ground black pepper
3 cloves of garlic, chopped
1 handful of currants (optional)
1 large aubergine, cubed into bite-sized pieces
handful mint leaves, finely chopped
175g good-quality feta cheese crumbled
2 sheets filo pastry
2 tbsp olive oil to brush the pastry
Method
Step one: Preheat the oven to 180°C fan (375°F/Gas 5). Heat 2 tsp of the olive oil and the knob of butter in a large frying pan. Add the onions and cook them over a gentle heat for 10 minutes until they are translucent.
Step two: Add the garlic and cook for a further 2 minutes. Add the thyme, rosemary, cumin and sugar, and season well, stir for 2 minutes before adding the tomatoes and currants. Stew the mixture gently for 10 minutes then take the frying pan off the heat.
Step three: Heat the remaining oil in a clean pan. Add the aubergines and fry them briskly, stirring them continuously until they are golden and thoroughly cooked.
Step four: Stir in the onion and tomato mixture, the mint and feta and set aside.
Step five: Using a non-stick muffin pan, lightly brush all the cases with a little butter. Cut the pastry into 18 squares, all larger than the pan cases. Lightly brush the pastry with olive oil and line the cases.
Step six: Divide the pie filling mixture evenly between the cases and bake for 15 minutes or until pastry is golden. Serve with a crisp green salad and yoghurt and cucumber dip.
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