Spicy Eggplant with Caramelized Onions
Ingredients
- 3 tsp. olive oil, divided
- 1 Tbs. julienne-cut onions, for garnish
- 1/2 tsp. minced garlic
- 1 2/3 C. peeled 1/2 inch cubed eggplant
- 2 Tbs. medium diced red bell peppers
- 3 Tbs. salsa
- 1/4 C. coarsely chopped, firmly packed fresh spinach
- 1 Tbs. julienne-cut sun-dried tomatoes
- 2 Tbs. reduced fat feta cheese
- 15 Athens™ Mini Fillo Shells (1 box)
Directions
In a small skillet, heat 1 tsp. of oil over medium heat and slowly sauté onions until fully caramelized and dark brown about 5 minutes. Remove onions and set aside. Heat 2 tsp. of oil, add garlic and sauté for 1-2 minutes. Add eggplant and sauté for 7-10 minutes. Add bell peppers and salsa. Simmer until all liquid is evaporated and turn off heat. Add spinach, tomatoes and cheese. Mix lightly. Spoon 1 rounded tsp. of filling into each fillo shell.
Garnish with the caramelized onion. Heat in preheated 350 degree oven for 5 minutes. Serve warm.
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
