Eggplant and Walnut Pies
| Serves | 12 |
|---|---|
| Ingredients | Vegetables |
| Day Part | Dinner |
| Menu Part | Entree |
Chef-owner Mike Isabella
Graffiato and Kapnos
Washington, D.C.
Eggplant, zucchini and yellow squash are fortified by toasted walnuts to fill these phyllo-encased Greek-inspired pies. Accompanied with a salad, they can serve as a satisfying vegetarian lunch. Or present the pies on a platter or tray for a crowdpleasing shareable starter.
Ingredients
1 red bell pepper
Olive oil
Salt, to taste
1/2 cup golden raisins
1 1/2 cups walnuts, coarsely chopped
8 tbsp. canola oil
1 eggplant, medium, cut into 1/2 inch cubes (around 2 1/2 cups)
1 tsp. curry powder
1 tsp. kosher salt, coarse
1/2 cup small-diced red onion
1/2 cup small-diced zucchini
1/2 cup small-diced yellow squash
2 tbsp. extra virgin olive oil
2 tbsp. balsamic vinegar
2 tbsp. parsley, finely chopped
8 sheets phyllo dough, thawed
1/2 stick butter, unsalted, melted
Steps
- Heat oven broiler on high. Lightly brush pepper with olive oil and season with salt.
- Broil pepper on a baking sheet for 5 minutes on every side to char skins and soften flesh. Place in a glass bowl and cover tightly with plastic wrap. Let cool for 20 minutes.
- Steep raisins in hot water for 15 to 20 minutes to plump and soften them. Strain and set aside.
- Toast walnuts in a saute pan for 5 minutes, shaking pan often to prevent burning. Place toasted walnuts in a large mixing bowl.
- Heat 5 tablespoons canola oil in a large saute pan over medium heat. Add eggplant, curry powder, and 1/4 teaspoon salt. Toss to coat and saute for 6 to 7 minutes or until eggplant is tender. Transfer cooked eggplant to mixing bowl with the walnuts.
- Add 1 1/2 tablespoons canola oil to same saute pan over medium heat. Sweat red onions with 1/4 teaspoon salt for 2 to 3 minutes or until soft and translucent. Transfer to the same mixing bowl.
- Add another 1 1/2 tablespoons canola oil to the same pan over medium heat again. Saute zucchini, squash and 1/4 teaspoon salt for 5 minutes, or until tender. Transfer to the same mixing bowl.
- Remove and discard the skin, ribs and seeds from the red pepper and finely dice. Add to mixing bowl with other vegetables. Toss in golden raisins, olive oil, balsamic vinegar, parsley and remaining 1/4 teaspoon salt. Set aside at room temperature.
- Unfold phyllo dough and cover with a damp cloth or paper towels. This will prevent it from drying out and cracking.
- Lay 1 sheet of phyllo on a large cutting board and lightly brush with melted butter. Lay another sheet of phyllo on top and lightly brush the second sheet with melted butter.
- With a sharp knife, cut phyllo sheets into 3 even strips lengthwise. Place 1 heaping tablespoon of eggplant mixture at the bottom of each strip approximately 1 inch from the bottom.
- Take one bottom corner and fold it over the mixture, creating a triangle. Press it down slightly to remove any air and distribute mixture evenly. Take the opposite corner and fold it up, making another triangle. Continue repeating this step until you reach the top of phyllo dough. Place each triangle on a baking sheet lined with parchment paper and lightly brush with melted butter. Repeat until you have made 12 pies. It is best to leave around 1 inch between each pie on the baking sheet.
- Refrigerate for 25-30 minutes to allow them to set.
- Heat oven to 400 F. Bake pies for approximately 10-12 minutes or until golden brown and warmed all the way through.
- Arrange pies on a large serving platter and serve with charred onion mascarpone on the side.
Photo courtesy of California Walnuts