Sometimes wishes do come true! Sophia repeatedly ‘implied’ she’d like to make saganaki, or something with filo, or feta, and also, maybe Tarte Tatin. And while we’re it, we could also make some eggplant because why don’t we cook eggplant more often? The dish was born in a moment of epiphany while eating sweet and spicy Sichuanese eggplant: Hot honey-caramelized Tarte Tatin with saganaki-like feta filling and crispy filo crust.
This was the fastest we’ve ever finished eating a dish. We truly wanted to save some for later for some friends to spread the word and let others enjoy this miracle. But we weren’t strong enough and this little bundle of flavor and joy was gone in less than 10 minutes.
But let’s start from the beginning, or, in this case, from the bottom: This hearty Tarte Tatin has a base of pan-fried baby eggplants covered in a lot of hot honey. You could use regular eggplants, but we found baby eggplants at the market the other day and had to buy them. We then added approximately 10 kilometers of feta cream. Using the right feta is essential. We tried three different fetas and decided on a mild one, so the feta cream won’t overpower the other ingredients.
The crust is as easy as it gets: Just buy a pack of filo dough, cut it into shape so it will fit the spring form and start layering. Brush some olive oil between every layer.
You will need the following ingredients to make the saganaki Tarte Tatin:
- 7-8 baby eggplants, or 2 normal ones sliced into 2 cm thick slices
- salt
- 250 g feta
- 3 sprigs oregano
- 70 g olive oil
- 100 g cream cheese
- 2 eggs
- 3 tbsp honey
- 1-2 dry chilis, crushed
- 6-7 filo pastry leaves
How to make miracles (aka saganaki Tarte tartan):
If using baby eggplants, cut off a tiny bit of skin on either side of the eggplants. That will allow them to cook more evenly. Remove the stalk and cut them in half lengthwise.
Salt the eggplants generously and let them steep for 20 minutes.
Crumble your feta, add oregano leaves, about 20 g of olive oil, cream cheese, and eggs, and whisk well. Little lumps are ok, but the mixture should be creamy and spreadable.
Pat dry the eggplants with paper towels. Heat about half of the remaining olive oil in a large pan. Saute the eggplants on both sides until well brown and softened, about 3 minutes per side. Don’t burn them like we did :). Remove from the pan and set aside.
In a small saucepan, heat 3 tbsp of water. Add the honey and bring to a simmer. Crumble in the chili, add a bit of salt, bring to a quick boil, and remove from the heat.
Preheat the oven to 200℃.
In an oven-proof pan, add about a third of the honey syrup. Arrange the eggplants in an even layer to fill the bottom of the entire pan. Pour over the rest of the honey syrup.
Spread the feta mix in an even layer on top of the eggplants.
Add 1 leaf of filo pastry, brush gently with olive oil, then add the next leaf. Brush with oil and repeat 6 or 7 times, brushing the top layer.
Bake for about 20-25 minutes, until the pastry is golden brown and the syrup and cheese are bubbling and caramelized on the sides.
Allow to cool for 10 minutes, then flip to a serving plate.
Sprinkle with some oregano leaves and salt.
Follow this recipe to bring joy and miracles to yourself and others:
Saganaki Tarte Tatin With Eggplants
Ingredients
- 7-8 baby eggplants or 2 normal ones sliced into 2 cm thick slices
- salt
- 250 g feta
- 3 sprigs oregano
- 70 g olive oil
- 100 g cream cheese
- 2 eggs
- 3 tbsp honey
- 1-2 dry chilis crushed
- 6-7 filo pastry leaves
Instructions
- If using baby eggplants, cut off a tiny bit of skin on either side of the eggplants. That will allow them to cook more evenly. Remove the stalk and cut them in half lengthwise.
- Salt the eggplants generously and let them steep for 20 minutes.
- Crumble your feta, add oregano leaves, about 20 g of olive oil, cream cheese, and eggs, and whisk well. Little lumps are ok, but the mixture should be creamy and spreadable.
- Pat dry the eggplants with paper towels. Heat about half of the remaining olive oil in a large pan. Saute the eggplants on both sides until well brown and softened, about 3 minutes per side. Don’t burn them like we did :). Remove from the pan and set aside.
- In a small saucepan, heat 3 tbsp of water. Add the honey and bring to a simmer. Crumble in the chili, add a bit of salt, bring to a quick boil, and remove from the heat.
- Preheat the oven to 200℃.
- In an oven-proof pan, add about a third of the honey syrup. Arrange the eggplants in an even layer to fill the bottom of the entire pan. Pour over the rest of the honey syrup.
- Spread the feta mix in an even layer on top of the eggplants.
- Add 1 leaf of filo pastry, brush gently with olive oil, then add the next leaf. Brush with oil and repeat 6 or 7 times, brushing the top layer.
- Bake for about 20-25 minutes, until the pastry is golden brown and the syrup and cheese are bubbling and caramelized on the sides.
- Allow to cool for 10 minutes, then flip to a serving plate.
- Sprinkle with some oregano leaves and salt.
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