Filo Cups with Grilled Vegetables

Ingredients

• 1 Aubergine
• 1 Zucchini
• 2 Paprika (red and yellow)
• 1 onion
• Salt
• 200 g filo dough
• olive oil
• pepper (ground)
• 2 Garlic cloves
• 2 Garlic cloves
• 1 egg yolk
• 1 tsp sharp mustard
• Salt
• 125 ml olive oil
• Lemon juice
• Cayenne pepper
• 1 tsp freshly chopped thyme

Instructions

1. 1.

   For the aioli, process all ingredients at room temperature. Peel and press the garlic cloves. Add the egg yolk, mustard, and a pinch of salt. Whisk everything until white‑creamy with a whisk. Add oil in droplets first, then slowly in a steady stream while constantly stirring. Always fully incorporate the oil before adding more. Finally season with lemon juice, salt, cayenne pepper, and add thyme.

2. 2.

   Wash, clean, and cut the aubergine and zucchini into pieces. Wash, clean, and cut the paprika into pieces. Peel the onion and roughly dice it. Let the aubergine soak in water for about 10 minutes, then pat dry.

3. 3.

   Preheat the oven to 200°C fan‑forced. Grease four small baking dishes (10–12 cm diameter) with oil. Cut the filo dough into squares slightly larger than the dishes, and line the dishes in 2–3 layers offset. Brush each layer with olive oil and bake for about 10 minutes until golden brown. Remove from oven and switch to grill mode.

4. 4.

   Spread the prepared vegetables on a greased baking sheet, drizzle with oil, and season with salt and pepper. Grill for about 10 minutes, turning occasionally.

5. 5.

   Peel the garlic, slice it, and slowly fry in 4–5 Tbsp hot olive oil in a pan until golden brown. Drain on kitchen paper.

6. 6.

   Fill the dishes with vegetables, add a dollop of aioli on top, and garnish with the fried garlic before serving.