Cauliflower and Blue Nile Eggplant Phyllo Plaits (3 servings)



  • 1 pack of Phyllo leaves (about 14 filo leaves)
  • 1 container of FreshMed Gourmet Blue Nile Eggplant
  • 2 cups of grated Cauliflower
  • 1/2 teaspoon of Cumin
  • Salt and Pepper to taste
  • 2 Tablespoons of toasted Pine Nuts
  • 3 tablespoons of oil + a quarter cup of Olive oil for brushing the Filo leaves


  • Dice a large onion into small cubes
  • Grate Cauliflower into small crumbs and set aside.
  • In a wide pan over high heat, pour 3 tablespoons of Canola oil. When the oil is warm add the onion and fry until the onion turns golden, stir occasionally.
  • When the onion turns golden, add the Cauliflower crumbs, cumin salt and pepper and cook for 6 minutes,
  • Add the Blue Nile Eggplant stir and Cook for about 10 minutes, taste and adjust the seasoning.
  • Toast the Pine nuts in a dry pan for 2 minutes and add to the mixture.
  • Pre-heat oven to 350F and start making the Phyllo plaits. To keep the plaits moist, place them between two towels and work with each leaf on a flat working surface.

For the Phyllo plaits:

  • Brush the leaf with Olive oil than fold the leaf in accordion shape, fold into a plait,
  • Place a spoon of the mixture in the center of the open end of the plait,
  • Wrap the edges of the mixture with Phyllo and roll towards the narrow part,
  • Place on parchment paper in a baking sheet and brush each fan with some olive oil.
  • Put in the middle of the oven and bake for about 20 minutes or until golden.

Bon appetit!


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