Pleasantly, surprizingly nice!
4 or 5 aubergines
130 g cheese such as kefalotiri grated
100 g feta crumbled
1 medium onion grated
2 garlic cloves crushed
Small bunch parsley chopped
A few mint leaves chopped
S & P
Filo pastry (the very thin type)
Prepare the aubergines. Roasting them on the edge of your hot plate gives the lovely smokey flavour we`re looking for with this vegetable, turning them to cook on all sides. If you` re lucky enough to have a gas hob, this is ideal. If you re looking for a simpler solution, prick them and bake whole in the oven till the flesh gives. Leave to cool. Peel, seperate out and discard as many of the seeds as you`re able.
In a bowl, mash the flesh with a fork. Add the cheese, feta, onion, garlic, parsley, mint, S & P. Mix well.
Brush baking tray, approx. 30 x 22 cm with olive oil and begin laying your filo pastry, sprinkling olive oil in between each sheet. I used 5 in the base, placed in the filling, then 5 on top. Brush olive oil over the surface, sprinkle with a few drops of water. Using a sharp knife, cut into portions and bake at 180 degrees for 40 minutes or till golden brown.