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Flakey Eggplant Turnover

Written by Lyn

Monday, 28 December 2009

1/2 Small Eggplant diced (Don't worry about peeling it)
1/2 Onion chopped
Handful pine nuts
4 1/3 inch thick slices of fresh mozzarella
8 sheets of defrosted phylo dough
1/8 tsp Thyme
1/8 tsp Oregano
Black pepper to taste
1/3 Cup Dry sherry (optional)
3 tbsp Butter, melted
1 tbsp olive oil Heat the olive oil in a pan and once hot, add the onion and sauté for about 2 - 3 minutes. Add the eggplant, spices and sherry. Turn the heat down and continue to stir while cooking. Set aside after about 3 - 4 minutes.

Lay one sheet of phylo dough onto a clean surface and brush lightly with the melted butter. Layer the next sheet of phylo dough on top of the first and brush with butter. Continue to layer and brush each sheet until your stack is complete.

Take the onion and eggplant mixture and spread in a line lengthwise about two inches wide down the center of the phylo dough. Leave a couple of inches at either end as well. Sprinkle the pine nuts on top and then layer on top of that the mozzarella slices. Fold the ends of the phylo dough over to enclose the mushroom mixture. Lightly brush the top with more of the melted butter.

Bake in oven at 350 degrees for 25 minutes. Allow to cool for several minutes before serving. Works as a main course or side dish.

Sodium: 150 - 200 per serving.

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