Enjoy a hands-on assortment of wrapped goodies from our recipe for Eggplant, zucchini, chickpea and harissa filo parcels with a yoghurt and dill dip.
Stuffed with hidden surprises, they make for an engaging entrée or out-and-out meal. Inside its butter-brushed crust, a gathering of diced greens, fresh herbs, spices and yoghurt warrant this recipe to be a staple in your kitchen from now on.
Flaky and with a satisfying crunch, these golden-hued filo parcels are as easy to make, as they are to love. Simply follow our step-by-step recipe and serve – easy as can be! Effortless, satisfying and perfect for a crowd.
Drain and rinse the chickpeas. Place in a bowl with a small pinch of sea salt and mash with a fork, retaining some texture. Cover and put to one side.
In a large pan melt 25g butter and then fry the onion and garlic over a medium heat for 3-4 minutes or until softened. Add in the eggplant and zucchinis and turn the heat up and cook for a further 2-3 mins, stirring all the time, so nothing catches in the pan.
Once all the vegetables have softened stir in the spices and mix until all the vegetables are coated. Stir in the tomatoes and Rose Harissa paste. Cook on a gentle simmer for about 20 minutes or until the vegetable are cooked and the sauce thickened. If the mixture gets too try, add a little more water. Stir in the crushed chickpeas, season with salt and pepper and set aside to cool.
Meanwhile, make the yoghurt dip by mixing together the yoghurt, dill, lemon juice and zest. Finally season with salt and black pepper. Preheat the oven to 200c/180c fan and line a baking tray with baking parchment.
Melt the remaining butter, in a small pan and set aside. Lay out the filo pastry and cut into half and then half again, so you have 4 strips of pastry. Place 2 sheets of pastry on top of each other and brush with a little of the melted butter. Place 1 tbsp of filling in one corner of the pastry leaving a 1cm border.
Lift the corner of the pastry with the filling and fold over in a diagonal to create a triangle. Continue folding to the opposite corner keeping a triangle shape.
Brush with a little butter as you go along.
Transfer onto the baking tray, brush with more melted butter and sprinkle with the sesame and nigella seeds. Repeat this process until all of the filling has been used up and then bake for 20 minutes or until the pastry is golden and the filling is hot.
Serve with the dill yoghurt.
FUN, DELICIOUS, EXOTIC
Packed with flavour from cube-cut eggplant and zucchini, along diced onion, garlic and tomatoes, these bite-sized packages of joy also enjoy a filling of natural yoghurt and chickpeas to finish. Dashes of ground coriander, cinnamon and harissa add tones of mellow spice to complete the extensive profile of flavour. Working as delicate wrapping to its savoury insides, filo pastry adds both taste and texture while also doing away with the need of any cutlery whatsoever.
For our crust to become crisp, almost chip-like, glazing our pastry in thin layers of melted butter creates a sheen that adds to both flavour and texture. Being virtually fat-free, filo pastry risks becoming dry and unappealing when not brushed in butter or other spreadables.
For our recipe, we need fresh and clean flavours from our spreadable, and that is why we chose our Lurpak Slightly Salted Butter both as coating and filling. It has a rich presence without detracting from its surrounding ingredients, perfect for a dish such as this. It is clear why professionals and equally passionate across the globe have made Lurpak a staple of their kitchen and cuisine. Key to our recipe, it enriches whatever it touches.
TIPS & TRICKS
Handling filo pastry is easy when prepared properly, and for the best results, we recommend buttering your pastry sheets sparingly at first, as overdoing it runs the risk of your parcels being soggy. Instead, brush your melted butter with gentle strokes starting at the edges of your sheets and moving towards the other side. Should there be any cracks in your dough, carefully brush the weakened spot as to prevent further damage.