Layered Vegetable Filo Pie
1 large eggplant
Slice the eggplant into 1/2 inch thick slices. Sprinkle with salt and leave for about 1 hour to draw out any bitter juices. Rinse well and pat dry. Brush generously with olive oil on both sides and place under a hot broiler until golden brown. Immediately squeeze lemon juice over the hot slices and leave to drain in a sieve lined with two layers of paper towels.
1/2 cup olive oil - plus extra for broiling and oiling
12 sheets filo pastry
1 fennel bulb
1 clove garlic, crushed
tabasco sauce to taste
salt and pepper to taste
2 large zucchini
1 bunch scallions, trimmed
2 red bell peppers
6 medium tomatoes, blanched peeled and finely sliced
Heat the oven to 425.
Lay half the pastry on the bottom of an oiled 10 inch quiche pan, overlapping the pastry so that it is at least 3 layers thick and lightly oiling each sheet with olive oil. Bake for 10 minutes or until a pale golden color.
Meanwhile, slice the fennel into 1/4 inch slices along the vertical. Mix the remaining olive oil with the crushed garlic, Tabasco, and salt and pepper and brush over the fennel. Broil the fennel for 2 minutes on each side, basting with the oil mixture, until charred and tender.
Slice the zucchini lengthwise into 1/4 inch slices. Baste with the oil mixture and broil until charred on both sides. Baste the scallions an broil while until charred.
Finally, broil the red bell peppers with no added oil, until the skins are charred on all sides. Allow to cool, deseed, remove skins, seeds, and pith, and cut into quarters. Baste with the oil mixture.
Layer all the vegetables alternately into the pastry case. Cover with one large piece of filo and trim the edges. Cut the remaining pastry into 4 inch square pieces. Scrunch each piece like a piece of chiffon and place closely together on top of the pie to cover completely.
Brush with the oil mixture and bake in the oven at 425 for about 15 minutes. Serve immediately.
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