This appetizer brings a Mediterranean flavor to the table. Phyllo shells are filled with eggplant, feta and pistachios for an elegant flavorful culinary creation.
INGREDIENTS
1 box Dominex Eggplant Cutlets
Olive Oil for brushing
Salt and Pepper
1/2 cup crumbled feta cheese
1/4 cup roughly chopped pistachios
1/4 teaspoon ground coriander
1/4 teaspoon red-pepper flakes
2 tablespoons fresh mint leaves, finely chopped
2 boxes phyllo shells
DIRECTIONS
Preheat oven to 425 degrees. Bake Eggplant Cutlets for 12-15 minutes. Cut into squares. Transfer eggplant to a medium bowl and add feta, 3 tablespoons pistachios, coriander, red-pepper flakes, and mint. Season with salt and pepper and stir to combine. Place phyllo shells on cookie sheets. Brush shells with oil, fill with eggplant mixture and sprinkle with chopped pistachios. Bake until golden, 30 minutes. Serve Shells warm or at room temperature.
Adapted from a recipe from Martha Stewart.
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