Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Pepper and aubergine baklava recipe

1 star
2 star
3 star
4 star
5 star

22 ratings

Impress your guests with this veg-packed baklava recipe that's totally delicious and vegan-friendly. Layer up roasted aubergine and red pepper with chilli-spiced tomato sauce between sheets of flaky filo pastry and bake until golden. Serve with a quick dairy-free coriander dip and seasonal steamed greens for a truly tasty family lunch recipe. See method

Serves 6
10 mins to prepare and 1 hr 25 mins to cook, plus cooling
360 calories / serving
Freezable
Vegan
Vegetarian
Dairy-free

Ingredients

2 red peppers
2 medium aubergines, trimmed and each cut lengthways into 12 even slices
2 tbsp olive oil, plus 1 tsp and 25ml for brushing
1 onion, finely sliced
2 tsp ground cumin
2 tsp ground coriander
½ tsp crushed chillies
400g tin chopped tomatoes
6 filo pastry sheets (½ x 250g pack), halved and trimmed to fit the dish
1 tsp coriander seeds, crushed
200ml pack Oatly Creamy Oat Fraîche
15g fresh coriander, chopped
½ lemon, juiced
steamed green veg, to serve (optional)

If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

Energy
1500kj
360kcal 18%
Fat
28g 39%
Saturates
5g 27%
Sugars
11g 12%
Salt
0.9g 15%

of the reference intake
Carbohydrate 25.6g Protein 5.3g Fibre 3.9g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Roast the peppers on a baking tray for 40 mins or until the skin blackens. Remove from the oven, cover and set aside until cool enough to handle. Remove and discard the skin and seeds, then cut each pepper into 3 pieces.
Meanwhile, lay the aubergine slices in a single layer on a baking tray, drizzle with 2 tbsp olive oil, sprinkle with salt and roast alongside the peppers for 30 mins or until charred and soft.
Heat 1 tsp oil in a small saucepan and cook the onion over a low heat for 10 mins or until soft. Add the ground cumin, coriander and crushed chillies; season and cook for 1 min more. Increase the heat to high and add the chopped tomatoes; simmer for 15 mins.
Cover the bottom of a 30 x 25cm roasting dish with the tomato sauce, top with half the aubergine slices, season and cover with 4 sheets of trimmed filo pastry, brushing olive oil between each sheet. Layer on the roasted peppers, season and cover with 4 more sheets of pastry, brushing with olive oil, as before. Layer over the remaining aubergine slices and top with the remaining sheets of oiled filo pastry.
To make the baklava shapes, use a sharp knife to cut 4 diagonal lines into the pastry. Repeat in the opposite direction to create diamond shapes. Bake for 30 mins, then sprinkle over the coriander seeds. Bake for a further 15 mins until the top is browned and the filling is bubbling.
Meanwhile, mix the oat fraîche with the coriander and 1-2 tsp lemon juice, adding more to taste; season. Serve the baklava with the herby oat fraîche and steamed green veg, if you like.

Freezing and defrosting guidelines

Once completely cool, wrap well in a double layer of clingfilm and freeze for up to 1 month. Defrost fully before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Easter lunch ideas