Aubergine tomato feta baklava
Ingredients
- 100ml olive oil plus extra for brushing
- 2 onions halved and finely sliced
- 500g aubergine cut into long 5mm thick slices
- 2 garlic cloves finely chopped
- 2 tsp ground cinnamon
- 5 tbsp tomato purée
- 10 vine-ripened plum tomatoes skinned and roughly chopped
- pinch of sugar
- 1 bunch dill finely chopped
- 2 tsp dried mint
- dash of red wine vinegar
- 1 pack filo pastry (14 sheets)
- 100g butter melted
- 100g medjool dates stoned and finely sliced
- 50g flaked almonds
- 200g feta crumbled
- 6 tbsp clear honey
- houmous to serve
- dressed green leaves to serve
- parsley to serve
- chopped Kalamata olives to serve
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