Tomato Filo Tartlets

Ingredients

• 2 shallots
• 2 Garlic cloves
• 300 g medium eggplant (1 medium eggplant)
• 320 g tomatoes (4 tomatoes)
• 5 tbsp olive oil
• 0.5 tsp cumin
• Salt
• Pepper
• 125 ml white wine
• 0.5 bunch Basil
• 4 sheets filo dough (40 x 50 cm)
• 75 g sheep cheese

Instructions

1. 1.

   Peel and finely chop the shallots and garlic. Wash, trim, and cut the eggplant into about 1 cm cubes.

2. 2.

   Score the tomatoes crosswise, briefly blanch in boiling water, remove, rinse cold, and peel. Quarter, core, and dice the tomatoes.

3. 3.

   Heat half of the olive oil in a pan or shallow pot. Sauté the shallots and garlic for 2 minutes until translucent.

4. 4.

   Add the eggplant and sauté for another 45 seconds while stirring. Season with cumin, salt, and pepper.

5. 5.

   Add the tomato cubes and white wine, bring to a boil. Cover and simmer gently over medium heat for 20 minutes, stirring occasionally, until the eggplant cubes are tender.

6. 6.

   Meanwhile wash the basil, shake dry, pluck the leaves, and roughly chop. Fold into the ragout at the end of cooking and then let everything cool completely.

7. 7.

   Place one sheet of filo dough on a work surface and brush with some of the remaining oil.

8. 8.

   Lay the remaining filo sheets on top, brushing each sheet with oil after placing it.

9. 9.

   Cut the dough into 8 equal rectangles.

10. 10.

    Distribute the filling evenly in the center of each dough piece. Press the two sides of each piece firmly together to form a bonbon-shaped tartlet.

11. 11.

    Crush the cheese and sprinkle over the tartlets.

12. 12.

    Bake in a preheated oven at 200 °C (180 °C fan, gas: level 3) for 15 minutes until golden brown. Serve hot or warm.