Lebanese Eggplant Phyllo Layer
1/4 cup vegetable oil
Note: Phyllo should be left out at room temperature at least 6 hours before
2 medium eggplants, peeled and chopped
2 medium zucchini, chopped
1 large onion, chopped
2 teaspoons oregano
1 teaspoon salt
1/2 teaspoon pepper
1/2 pound spinach with stems
1/2 cup chopped parsley
6 tablespoons clarified butter, melted
16 ounce package phyllo pastry dough
1 1/2 cups shredded mozzarella
Preheat oven to 375.
Place first 7 ingredients in a large heavy saucepan. Sauté over medium heat until vegetables become limp, stirring occasionally, about 10 minutes. Remove from heat.
Wash spinach and drain. Set aside. In a mixing bowl, beat eggs slightly, add the parsley. Set aside.
Butter an 8 x 14-inch baking pan with 2 tablespoons of the clarified butter. Place 1/2 of the phyllo sheets in the pan folding them to fit the bottom of the pan, right up to the edges. Cover remainder of phyllo with damp cloth. Add the eggplant mixture, spreading evenly. Add the spinach leaves, covering all the eggplant. Spoon the egg mixture over the spinach. Sprinkle evenly with the cheese. Place sheets of phyllo over the top. Fold in the edges to fit to the rim of the pan. Spread the remaining 4 tablespoons of butter over the top sheet. Cut into rectangles or squares. Bake for 45 minutes, or until golden brown.
Delicious with fresh yogurt or salad.
This recipe served as a starting off point for me to use some vegetables, dairy products and phyllo I needed to use up. Although I had almost all of the necessary ingredients, including fresh oregano from my garden, I did not have any mozzarella on hand. Instead, I mixed in 3/4 of a pack of cream cheese and a couple scoops of sour cream with the eggs. I left some lumps of cream cheese in the mixture. After pouring that over the sauteed eggplant/ zucchini & spinach, I sprinkled with feta. The dish was fantastic with a nice, decadent layer of creamy egg.
Alex, Bremerton, WA
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