Name: Vegetarian cigars with harissa yogurt
Cook time: 55 min
Total time: 55 min
Ingredients: 1 red capsicum; 1 tablespoon olive oil; 1 clove garlic, crushed; 1 eggplant, chopped finely; 1 zucchini, chopped finely; 1 tomato, seeded, chopped finely; 1 teaspoon each ground cumin and sweet paprika; 1 tablespoon finely chopped fresh mint; 6 (sheets) filo pastry; 75 gram butter, melted; Harissa yoghurt; 1/2 cup (140g) yogurt; 1 teaspoon harissa paste; 1 teaspoon finely grated lemon rind

Vegetarian cigars with harissa yogurt

Like a Mediterranean version of spring rolls, these subtly spiced cigars and full of rich, zingy flavours, and make easy finger food for a dinner party.

Makes 18 Item

Cook

55M

Ingredients

1 red capsicum

1 tablespoon olive oil

1 clove garlic, crushed

1 eggplant, chopped finely

1 zucchini, chopped finely

1 tomato, seeded, chopped finely

1 teaspoon each ground cumin and sweet paprika

1 tablespoon finely chopped fresh mint

6 (sheets) filo pastry

75 gram butter, melted

Harissa yoghurt

1/2 cup (140g) yogurt

1 teaspoon harissa paste

1 teaspoon finely grated lemon rind

Method

1.Preheat oven to 200°C/400°F. Oil oven trays.

2.Quarter capsicum; discard seeds and membranes. Roast, skin-side up, until skin blisters and blackens. Cover capsicum with plastic or paper for 5 minutes; peel away skin, then chop capsicum finely.

3.Meanwhile, heat oil in large frying pan; stir garlic, eggplant, zucchini and tomato about 5 minutes or until vegetables soften. Add spices; cook, stirring, about 5 minutes or until fragrant. Stir in capsicum and mint; cool. Season to taste.

4.Place cigars, seam-side down, on oven trays; brush with remaining butter. Bake about 20 minutes or until browned lightly.

5.Meanwhile, make harissa yogurt; combine ingredients in small bowl.

6.Serve with cigars.

Woman's Weekly Food