Serves 6 to 8
- Active time:1 hr
- Start to finish:3 hr
May 2008
Panfried eggplant, walnuts, and cheese melt into each other and make a rich filling between crisp layers of phyllo in this hearty, meat–free pie.
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3 (1-lb)
eggplants, peeled and cut into 1/2-inch-thick rounds
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About 1 1/2
cups
olive oil, divided
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3
medium leeks (white and pale green parts only)
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2
cups
coarsely grated graviéra or sharp white Cheddar (5 oz)
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3/4
cup
coarsely grated Kefalotyri or Pecorino Romano (2 1/2 oz)
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1 1/2
cups
walnuts (5 1/2 oz), chopped
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1 1/2
teaspoons
ground cumin
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20 (12-by 7-inch)
phyllo sheets, thawed if frozen
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Sprinkle eggplant with 1 1/2 teaspoons salt and drain in a colander 30 minutes; pat dry.
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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 7 minutes total per batch. Drain on paper towels and cool to room temperature. Wipe skillet clean.
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Preheat oven to 375ºF with rack in middle.
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Halve leeks lengthwise and thinly slice.
Wash and drain.
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Cook leeks in 2 tablespoons oil in skillet over medium heat until golden, 7 to 9 minutes. Transfer to a bowl.
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Chop eggplant; add to leeks with cheeses, nuts, cumin, and salt and pepper to taste.
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Trim phyllo sheets into 9-inch squares. Cover stack of phyllo with plastic wrap and a damp kitchen towel. Layer 10 sheets in a 9-inch square baking dish, lightly brushing each sheet with oil. Spread filling on top, then cover with remaining phyllo, brushing each sheet with oil.
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Cut several slits in phyllo (to vent) and bake until puffed and golden brown, 45 to 50 minutes. Let stand 10 minutes.
