CookEat Recipe
Noodle and Aubergine Filo Bites
Short cooked noodles, roasted aubergine and cooked salmon form a soy-seasoned topping with cucumber. Spoon onto golden baked filo bases and serve with lime wedges.
Method
Steps
Step 1
Heat the oven to 200°C. Dice the aubergine into 1 cm pieces, toss with 1 teaspoon olive oil and roast on a lined tray for 20–25 minutes until soft. Weigh the noodles dry; cook in the measured 1500 ml boiling water for the packet time, drain and cut into short lengths.
Step 2
Place the raw, boneless salmon in a baking dish with 1 teaspoon oil. Roast for about 12–18 minutes until a clean thermometer reads 70°C in the thickest part. Flake and check for bones.
Step 3
Lower the oven to 180°C. Work with thawed filo, keeping unused sheets covered. Brush lightly with the remaining 30 ml olive oil between sheets, stack in three layers and cut into small squares. Bake on lined trays for 8–12 minutes until golden and crisp throughout; follow a longer packet cooking time if specified.
Step 4
Wash and finely dice the cucumber. Wash the limes and cut into wedges for serving. Fold the noodles, all the aubergine and the salmon with the soy sauce and cucumber. Divide over the filo bases immediately before serving, with lime wedges to squeeze over the bites.
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