Eggplant and Walnut Pies with Charred Onion Mascarpone

DESCRIPTION

This savory pie made with phyllo dough is perfect as a starter or a more substantial side dish. Slice into pretty triangles, and offer a ramekin of charred onion mascarpone dipping sauce on the side.

Total Time
2 Hrs
Serves
6
Meal
Snack
Course
Appetizers

Total Time

Prep Time
1 Hr
Cook Time
1 Hr
Total Time
2 Hrs

Nutrition

Calories
612 cal
Total Fat
51 g
Polyunsaturated Fat
20 g
Cholesterol
20 mg
Sodium
450 mg
Carbohydrates
35 g
Dietary Fiber
5 g
Protein
8 g

Ingredients

  • 1 bell pepper, small, red, lightly brushed with olive oil, seasoned with salt
  • 1/2 cup golden raisins
  • 1 1/2 cups California walnuts, coarsely chopped
  • 8 tablespoons canola oil (divided throughout the recipe)
  • 1 eggplant, medium, cut into 1/2 inch cubes (around 2 1/2 cups)
  • 1 teaspoon curry powder
  • 1 teaspoon kosher salt, coarse
  • 1/2 cup red onion, small, diced
  • 1/2 cup zucchini, small, diced
  • 1/2 cup yellow squash, small, diced
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons parsley, finely chopped
  • 8 sheets phyllo dough, thawed
  • 1/2 stick butter, unsalted, melted
  • Charred onion mascarpone

Preparation

  1. Preheat oven broiler on high.
  2. Broil pepper on a baking sheet for 5 minutes on every side to char the skins and soften the flesh. Place in a glass bowl and cover tightly with plastic wrap. Let cool for 20 minutes.
  3. Steep raisins in hot water for 15 to 20 minutes to plump and soften them. Strain and set aside.
  4. Toast walnuts in a sauté pan for 5 minutes, shaking the pan often to prevent burning. Place toasted walnuts in a large mixing bowl.
  5. Heat 5 tablespoons canola oil in a large sauté pan over medium heat. Add the eggplant, curry powder, and 1/4 teaspoon salt. Toss to coat and sauté for 6 to 7 minutes or until eggplant is tender. Transfer cooked eggplant to the mixing bowl with the walnuts.
  6. Add 1 1/2 tablespoons canola oil to the same sauté 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.
  7. Add another 1 1/2 tablespoons canola oil to the same pan over medium heat again. Sauté zucchini, squash, and 1/4 teaspoon salt for 5 minutes, or until tender. Transfer to the same mixing bowl.
  8. 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.
  9. Unfold phyllo dough and cover with a damp cloth or paper towels. This will prevent it from drying out and cracking.
  10. 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.
  11. 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.
  12. Take one bottom corner and fold it over mixture creating a triangle. Press it down slightly to remove any air and distribute mixture evenly. Now 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.
  13. Refrigerate for 25-30 minutes to allow them to set. (This is a great time to prepare the charred onion mascarpone)
  14. Preheat oven to 400°F.
  15. Bake pies for approximately 10-12 minutes or until golden brown and warmed all the way through.
  16. Arrange pies on a large serving platter and serve with charred onion mascarpone on the side.