Serves
4
INGREDIENTS
- 1 sprig fresh thyme
- 1 sprig rosemary leaves, finely chopped
- 1 tbsp finely chopped parsley
- 1 tsp Dijon
- 1 lemon juiced and zested
- 5 cloves garlic
- 4 oz goat cheese crumbled
- 2 oz feta crumbled
- 4 tbsp hummus
- 2 tbsp olive oil
- 1/2 cup vegetable oil
- 1 tsp salt
- 1/2 tsp fresh cracked black pepper
Phyllo
- 4 sheets frozen phyllo dough thawed
- 1/4 cup melted butter
Filling
- 2 cups butternut squash cut into 1" cubes
- 2 cups eggplant cut into 1" cubes
- 1 red onion peeled and thinly sliced
- 1 tsp cumin
- 1 tsp coriander
METHOD
- Pre-heat oven to 385F.
- In a small pot heat vegetable oil on low medium heat. After a few minutes add garlic to the oil and they should begin to gently bubble. Once the garlic begins to brown lightly remove from heat and allow to rest until cool. Reserve both oil and cloves.
- Line 2 baking trays with parchment paper. In a small bowl combine cumin, coriander, thyme leaves, rosemary leaves, Dijon, 2 tsp lemon juice, lemon zest, 3 cloves of caramelized garlic, salt and pepper to make marinade. In separate bowls toss cubed eggplant and squash with marinade and add to baking trays. Bake for 15 minutes and remove. Meanwhile, in a frying pan on medium heat add 2 tsp of garlic oil and sauté for 5 minutes then remove from heat and leave in the pan.
- Turn oven down to 350F. Brush 4 x 10-12oz ramekins with butter. Place a ramekin on the phyllo and slice a square 1.5” larger than the perimeter of the ramekin. Cut a 1” slit in each point of the square. Place phyllo in ramekin and bake for 10 minutes.
- Remove from oven and allow to cool on a wire rack. Once cooled fill each ramekin with a mixture of the vegetables and cheese, bake again for 15-20 minutes or until perfectly golden brown.
- Remove from oven and allow to rest for a few minutes before serving, Top with parsley and hummus.
