Eggplant & Red Pepper Phyllo Flowers
15 portions
20mQuickly whip up this unique appetizer filled with a muhammara and baba ganoush inspired eggplant and red pepper dip. For a little fruity crunch, we top with pomegranate seeds!
What you will need
1 Eggplant
12 oz Roasted Red Peppers
3/4 cup Walnuts
2 Tbsp Red Wine Vinegar
1/2 tsp Salt
pinch Red Pepper Flakes, optional
1/3 cup Olive Oil
1 Pomegranate
1.9 oz Phyllo Pastry Shells
Fresh Parsley, optional
(Nutritional facts 139 calories, 9.23 g fat, 14.03 g carbohydrates, 2.28 g protein, 1 mg cholesterol, 267 mg sodium)How to cook
1
2
Gather and portion ingredients.
3
Prick the eggplant with a fork and microwave for 7-10 minutes depending on the strength of your microwave.
4
Once cool enough to handle, peel the eggplant.
5
Add the cooked and peeled eggplant and drained roasted red peppers to the base of a food processor or blender.
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Add the red wine vinegar, peeled garlic clove, salt, and walnuts to the food processor.
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Blend the ingredients until a smooth paste comes together.
8
If you like, add a pinch of red pepper flakes. Next, stream in the olive oil while the food processor or blender is running. Continue mixing until the sauce is nice and smooth and lightened a bit in color.
9
Add the sauce to a piping bag or plastic bag to pipe the sauce ino the phyllo cups. Alternatively, spoon the dip into the phyllo cups. Top with a few pomegranate arils and they are ready to eat!
10
If you like, top with a leaf of parsley for a little extra festive color.
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