Roasted Eggplant And Garlic Salad In Filo Cups - cooking recipe

Ingredients

4 sheets filo dough
1 None large eggplant, cubed
1 None small onion, finely chopped
1/4 cup extra virgin olive oil
1/2 None lemon, juiced
2 tbsp fresh parsley leaves, finely chopped
-1 None Garlic Topping
1 cup fresh breadcrumbs
2/3 cup extra virgin olive oil
1 None lemon, juiced
2 cloves garlic, chopped
None None baby salad greens, to garnish

Preparation

Preheat oven to 400\u00b0F. Lightly oil a 6-cup Texas muffin pan.
Stack filo dough together, brushing each sheet with oil. Using a 5 inch cutter, cut 6 rounds from pastry then use to line muffin recesses. Line with parchment paper and fill with pie weights. Bake for 5-6 mins, until golden brown. Let cool in pan.
Combine eggplant, onion, oil and lemon juice in a baking dish. Season. Bake for 25-30 mins, until vegetables are tender. Mix in parsley.
Meanwhile, to make the garlic topping, place breadcrumbs in a bowl and cover with water. Soak for 5 mins. Drain, squeezing out excess water. Transfer to a food processor and pulse to combine. With the motor running, add oil in a slow, steady stream. Blend in lemon juice and garlic. Season to taste.
Place filo cups on a serving platter. Fill with eggplant salad and top with a dollop of garlic topping. Sprinkle with baby salad greens to serve.