Description
Savory hot honey caramelized eggplant Tarte Tatin with saganaki-like feta filling, crispy filo crust, and oregano.
Ingredients
Scale
- 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