CookEat Recipe
Cabbage and Cucumber Cups with Filo
Roasted aubergine and cabbage simmered with coconut milk are combined with finely diced cucumber, radish, cilantro and herbs. Serve in small cups with golden baked filo crisps.
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 for 20–25 minutes until tender. Wash and finely shred the cabbage.
Step 2
Cook the cabbage in a pan with 1 teaspoon oil over medium heat for 4–5 minutes. Add the coconut milk and simmer uncovered for 10–15 minutes until thick with no free liquid. Fold in the aubergine and mash lightly.
Step 3
Lower the oven to 180°C. Brush thawed filo with the remaining teaspoon oil, stack in three layers and cut into small squares. Bake on lined trays for 8–12 minutes until golden and crisp throughout; use a longer packet cooking time if specified.
Step 4
Wash and finely dice the cucumber and radish, removing the wet cucumber seed core. Wash and chop the cilantro and herbs. Fold these into the warm topping off the heat. Divide into six small serving cups or glasses and add a baked filo crisp to each just before serving.
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