Picture this: golden, caramelized eggplants glazed with spicy honey, topped with creamy feta that bubbles up like saganaki, all wrapped in crispy filo pastry. That’s my Saganaki Tarte Tatin with Eggplants—a dish that’ll make your taste buds do a happy dance! I’m Olivia, a self-taught cook obsessed with Mediterranean flavors, and this recipe is my love letter to savory-sweet magic. It’s the kind of dish that looks fancy but is secretly easy, with layers of flavor that’ll have everyone asking for seconds. Trust me, once you try that feta filling mingling with sticky honey and tender eggplant, you’ll be hooked.
Why You’ll Love This Saganaki Tarte Tatin With Eggplants
This dish is a total showstopper, and here’s why:
- Unique flavor bomb: The combo of spicy honey, caramelized eggplants, and creamy feta is absolutely addictive.
- Wows everyone: It looks fancy but is surprisingly easy to pull off—perfect for impressing guests.
- Vegetarian-friendly: Packed with flavor, it’s a hearty main that even meat-lovers will adore.
- Crispy perfection: The layers of filo pastry bake up golden and flaky, adding the perfect crunch.
Trust me, this one’s a keeper!
Ingredients for Saganaki Tarte Tatin With Eggplants
Here’s everything you’ll need for this flavor-packed dish:
- 7-8 baby eggplants (or 2 regular ones, sliced into 2 cm thick rounds)
- Salt (for drawing out bitterness)
- 250 g feta, crumbled (the good stuff!)
- 3 sprigs fresh oregano, leaves picked
- 70 g olive oil (divided – some for sautéing, some for brushing filo)
- 100 g cream cheese (for extra creamy filling)
- 2 eggs (to bind everything together)
- 3 tbsp honey (for that spicy-sweet syrup)
- 1-2 dry chilies, crushed (adjust to your heat preference)
- 6-7 filo pastry leaves (keep them covered with a damp towel so they don’t dry out)
Ingredient Notes & Substitutions
Baby eggplants are my go-to because they cook more evenly, but regular ones work too—just slice them thick! If you can’t find feta, ricotta salata makes a great substitute with its similar salty tang. The dry chilies? Totally adjustable—I like a bit of kick, but you can go mild or skip them. And that honey syrup? You’ll want to lick the spoon—just warning you now!
How to Make Saganaki Tarte Tatin With Eggplants
This dish comes together in a few simple steps, but trust me, the results are anything but basic. Let’s dive in!
Preparing the Eggplants and Feta Filling
First, grab your eggplants. If you’re using baby ones, cut off a tiny bit of skin on either side and slice them in half lengthwise. For regular eggplants, slice them into 2 cm thick rounds. Now, here’s the trick: salt them generously and let them sit for 20 minutes. This draws out the bitterness and makes them tender. Pat them dry with paper towels—don’t skip this step, or you’ll end up with soggy eggplants.
While they’re resting, make the feta filling. Crumble your feta into a bowl, add the oregano leaves, 20 g of olive oil, cream cheese, and eggs. Whisk it all together—don’t worry if there are a few lumps; it’ll be creamy and spreadable. Set this aside while you sauté the eggplants. Heat half the remaining olive oil in a large pan and cook the eggplants on both sides until they’re golden and soft, about 3 minutes per side. Keep an eye on them—you want them browned, not burned!
Assembling and Baking the Tarte Tatin
Now, let’s make that spicy honey syrup. In a small saucepan, heat 3 tbsp of water with the honey and bring it to a simmer. Crumble in the dry chilies, add a pinch of salt, and let it boil for just a minute. Remove it from the heat—it should be sticky and fragrant.
Preheat your oven to 200℃. In an oven-proof pan, pour about a third of the honey syrup. Arrange the eggplants in an even layer to cover the bottom of the pan. Pour the rest of the syrup over them—this is where the magic happens! Next, spread the feta mixture evenly over the eggplants.
Time for the filo! Layer one leaf at a time, brushing each lightly with olive oil before adding the next. Repeat until you’ve used all 6-7 leaves, brushing the top layer too. Bake for 20-25 minutes, until the filo is golden brown and the syrup is bubbling up the sides. Don’t overbake—you want that perfect golden color, not burnt edges!
Flipping and Serving
Here’s the fun part: flipping! Let the tarte cool for about 10 minutes—this helps it hold together. Place a serving plate over the pan, then flip it quickly and confidently. If a few eggplants stick, just pop them back into place. Sprinkle with fresh oregano leaves and a pinch of salt, and you’re ready to wow your guests. Trust me, it’s worth the wait!
Tips for Perfect Saganaki Tarte Tatin With Eggplants
After making this dish more times than I can count, here are my foolproof tips:
- Watch those eggplants: When sautéing, don’t walk away—they go from golden to burnt fast!
- Pan matters: Use a good oven-proof pan so you can go straight from stovetop to oven without spills.
- Flip with confidence: Let it cool 10 minutes, then flip quickly—if you hesitate, it might stick.
- Leftover magic: Reheat slices in the oven at 180℃ for 10 minutes to keep that filo crispy (microwaving makes it soggy).
Oh, and don’t skimp on the honey—that sticky syrup is what makes this dish sing!
Serving Suggestions for Saganaki Tarte Tatin With Eggplants
This rich, flavorful dish shines when paired with simple sides that balance its bold flavors. I love serving it with a crisp Greek salad or roasted cherry tomatoes for freshness. Warm crusty bread is a must for soaking up that delicious honey syrup! For drinks, pair it with a chilled dry white wine—a Sauvignon Blanc or Assyrtiko works beautifully. The bright acidity cuts through the richness perfectly. Trust me, it’s a match made in Mediterranean heaven!
Storage and Reheating
Leftovers? No problem! Store any extra slices covered in the fridge for up to 3 days—just make sure they’re airtight so the filo stays crisp. When you’re ready to enjoy again, reheat in a 180℃ oven for 10 minutes to bring back that perfect golden crunch. Microwaving works in a pinch, but honestly, the oven’s worth it for that just-baked texture. Pro tip: drizzle a little extra honey before serving—it wakes up all those delicious flavors!
Nutritional Information
Nutritional values are estimates and vary based on ingredients used. Each generous serving of this Saganaki Tarte Tatin with Eggplants contains approximately 450 calories, with 15g of sugar from that glorious honey glaze and 14g of protein thanks to the feta and eggs. It’s got a good balance of healthy fats from the olive oil too – just enough richness to feel indulgent without being heavy. The fiber from those tender eggplants helps round it all out!
Frequently Asked Questions
Q1. Can I use regular eggplants instead of baby ones?
Absolutely! Baby eggplants cook more evenly, but regular eggplants work just fine. Just slice them into 2 cm thick rounds and follow the same steps. Just keep an eye on them while sautéing—they might take a little longer to soften.
Q2. How do I keep the filo pastry from getting soggy?
The key is to pat the eggplants dry after salting and sautéing—this removes excess moisture. Also, brush each filo leaf generously with olive oil before layering. It creates a barrier that keeps the pastry crispy.
Q3. Can I make this ahead of time?
You can prep the eggplants and feta filling a few hours in advance, but I recommend assembling and baking just before serving. Leftovers reheat beautifully in the oven to bring back that perfect crunch.
Q4. Is this dish spicy?
The heat level is totally up to you! The dry chilies in the honey syrup add a subtle kick, but you can adjust the amount or skip them entirely if you prefer a milder flavor.
Q5. What if I don’t have an oven-proof pan?
No worries! You can assemble everything in a regular pan, then transfer it to a baking dish before adding the filo. Just make sure it’s oven-safe and you’re good to go!
Amazing Saganaki Tarte Tatin With Eggplants You’ll Love
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Savory hot honey caramelized eggplant Tarte Tatin with saganaki-like feta filling, crispy filo crust, and oregano.
Ingredients
- 7-8 baby eggplants or 2 normal ones sliced into 2 cm thick slices
- salt
- 250 g feta
- 3 sprigs oregano
- 70 g olive oil
- 100 g cream cheese
- 2 eggs
- 3 tbsp honey
- 1-2 dry chilis crushed
- 6-7 filo pastry leaves
Instructions
- If using baby eggplants, cut off a tiny bit of skin on either side of the eggplants. That will allow them to cook more evenly. Remove the stalk and cut them in half lengthwise.
- Salt the eggplants generously and let them steep for 20 minutes.
- Crumble your feta, add oregano leaves, about 20 g of olive oil, cream cheese, and eggs, and whisk well. Little lumps are ok, but the mixture should be creamy and spreadable.
- Pat dry the eggplants with paper towels. Heat about half of the remaining olive oil in a large pan. Saute the eggplants on both sides until well brown and softened, about 3 minutes per side. Don’t burn them. Remove from the pan and set aside.
- In a small saucepan, heat 3 tbsp of water. Add the honey and bring to a simmer. Crumble in the chili, add a bit of salt, bring to a quick boil, and remove from the heat.
- Preheat the oven to 200℃.
- In an oven-proof pan, add about a third of the honey syrup. Arrange the eggplants in an even layer to fill the bottom of the entire pan. Pour over the rest of the honey syrup.
- Spread the feta mix in an even layer on top of the eggplants.
- Add 1 leaf of filo pastry, brush gently with olive oil, then add the next leaf. Brush with oil and repeat 6 or 7 times, brushing the top layer.
- Bake for about 20-25 minutes, until the pastry is golden brown and the syrup and cheese are bubbling and caramelized on the sides.
- Allow to cool for 10 minutes, then flip to a serving plate.
- Sprinkle with some oregano leaves and salt.
Notes
- Use baby eggplants for even cooking.
- Let the eggplants steep in salt to remove bitterness.
- Keep an eye on the eggplants while sautéing to avoid burning.
- Allow the dish to cool slightly before flipping to prevent spills.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: main
- Method: baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 120mg