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Thyme Roasted Eggplant with Sun Dried Tomato and Valbreso® Cheese in Filo Cups

Ingredients:

  • 4 oz Valbreso® Cheese
  • 2 small eggplants diced
  • 1 small tomato diced, seeds removed
  • 1 small onion diced
  • 3 garlic cloves thinly sliced
  • 2 tablespoons sherry vinegar
  • 1 tablespoon chopped thyme
  • 2 tablespoons sherry vinegar
  • 1 tablespoon chopped thyme
  • 1 tablespoon chopped oregano
  • ½ cup of sun dried tomatoes in olive oil chopped
  • 12 oil-cured olives chopped
  • 2 tablespoons basil finely chopped
  • 1 package of pre-baked filo cups

Directions:

  1. Combine together; eggplants, tomatoes, onion, garlic, sherry vinegar, olive oil, thyme, oregano and salt.
  2. Bake at 325 degrees until the vegetables soften.
  3. Once the vegetables are cooked, mix in the chopped olives, the sun dried tomatoes, the basil and the Valbreso® Cheese.
  4. Fill each filo cup with one tablespoon of the mix and top with basil leaves.