Baklava with aromatic eggplants, juicy tomatoes and feta crumble

• olive oil↗100 мл ml

  plus extra for greasing

• onion↗2

  cut in half and finely chopped

• eggplant↗500 г g

  sliced into long strips 5 mm thick

• garlic cloves↗2

  finely chopped

• ground cinnamon↗2 ч. л. tsp
• tomato purée↗5 ст. л. tbsp
• sun-dried plum tomatoes10

  peeled and coarsely chopped

• sugar↗дрібка
• dill↗1 пучок bunch

  finely chopped

• dried mint↗2 ч. л. tsp
• red wine vinegarкраплина
• puff pastry sheet pack↗1

  (14 sheets)

• butter↗100 г g

  melted

• medjool dates↗100 г g

  pitted, finely chopped

• almond flakes↗50 г g
• фета↗200 г

  крихти

• прозорий мед↗6 ст. л.
• хумус↗

  для подачі

• заправлені зелені листя

  для подачі

• петрушка↗

  для подачі

• подрібнені оливки Каламата

  для подачі

Step-by-step instructions

1. 1

   Heat olive oil in a large heavy skillet over low heat and sauté the onion until it becomes soft and translucent – about 10‑15 minutes.

2. 2

   Meanwhile, preheat a grill pan to very high temperature. Brush the eggplant slices with oil, sprinkle with sea salt and grill over high heat until browned, 5‑7 minutes, turning halfway through. Transfer them to a paper towel, then grill the remaining slices.

3. 3

   Add the garlic, cinnamon and tomato purée to the onion and cook for another 2 minutes. Then add the tomatoes, a pinch of sugar, finely chopped dill, dried mint, a drop of red wine vinegar and a pinch of sea salt. Reduce heat, bring to a gentle simmer and braise for 10‑15 minutes until the sauce thickens. Season to taste, let cool. Prepare ahead – store up to 2 days.

4. 4

   Preheat the oven to 180 °C (convection) or 160 °C (gas 4). Unfold the puff pastry, cover with a damp towel to prevent drying. Grease a pan (≈30 × 20 cm) with melted butter. Lay a pastry sheet, brush it with butter and repeat until you have 6 layers. On the third layer spread half of the tomato mixture, sprinkle half of the dates, almonds and feta crumbs, and place half of the eggplant slices. Cover with another 4 pastry sheets brushed with butter and arrange them over the eggplant. Add the remaining tomato mixture, dates, feta and eggplant. Finish by placing the final 4 pastry sheets brushed with butter.

5. 5

   Form diamonds (≈5 × 10 cm) on the top layer. Brush with the remaining butter, spritz with a little water and bake for 35‑45 minutes until the top turns golden. Let cool slightly, then drizzle each piece with clear honey. Serve with hummus and a mix of green leaves dressed with olive oil and lemon juice, garnished with parsley leaves and chopped Kalamata olives.