Roasted shallot, aubergine and cumin filo tart

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South Yorkshire Food

By Mens perk:use two sheets of filo, one on top of the other

Ingredients (for 1 person)

  • 200g small shallots (not the large “banana” shallots) (40 cals)
  • 1 tsp olive oil (40 cals)
  • 1 tsp cumin seed (1 cal)
  • a 300g aubergine (45 cals)
  • 200g baby plum tomatoes (34 cals)
  • a small clove of garlic, crushed (3 cals)
  • ½ tsp fresh thyme leaves (0 cals)
  • 1 sheet of filo pastry (49 cals) plus ½ tsp olive oil (20 cals)
  • 1 tbsp Greek yogurt (17 cals)
  • 3-4 basil leaves (1 cal)

Total 250 calories


  1. Preheat the oven to 200C/400F/Gas 6.
  2. Cut the shallots into quarters and peel off the papery skin. Put them in a large roasting tin lined with non-stick parchment and toss in the 1 tsp olive oil and most of the cumin (keep a pinch back for the pastry). Cut the aubergine into olive-sized chunks and mix them in.
  3. Put the roasting tin in the oven and cook for 15 minutes. Meanwhile, halve the tomatoes.
  4. Mix the tomatoes, garlic and thyme in with the shallots and aubergines and cook for another 15 minutes.
  5. Lay the sheet of pastry on a baking sheet lined with non-stick parchment. Brush with ½ tsp oil and sprinkle with the last of the cumin seed. Crumple up the edges lightly to make a nest about the size of a side plate. Bake for about 4 minutes, until golden and crisp.
  6. Pile the shallot and aubergine mixture into the nest. Mix the yogurt with 1-2 tbsp water to make a pouring consistency. Drizzle over the tart and top with basil leaves.

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