Eggplant and Walnut Phyllo Pie

Eggplant and Walnut Phyllo Pie
Photo by Romulo Yanes

Ingredients

  • 3 medium leeks
  • 1 ½ cups olive oil
  • 3 1-pound eggplants
  • 1 ½ cups walnuts
  • 1 ½ teaspoons ground cumin
  • 20 12- by 7-inch phyllo sheets
  • 2 cups coarsely grated graviéra or sharp white Cheddar
  • + 1 more ingredients
    • ¾ cup coarsely grated Kefalotyri or Pecorino Romano

Sprinkle eggplant with 1 1/2 teaspoons salt and drain in a colander 30 minutes; pat dry. Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat until hot, then fry eggplant in batches, adding about 3 tablespoons oil per batch and turning once, until tender and golden brown, 5 to...

View full recipe at Epicurious

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