Salted summer slippers

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Salted summer slippers

Salted summer slippers

Number of people

1 eggplant

1 onion

2 courgettes

2 good spoons of tomato paste

1 scoop of mozzarella cheese

2 sprigs fresh basil

4 sheets of filo pastry

1 teaspoon of flour


Olive oil



Preparation: 45 min
Cooking time: 15 min
Step 1
Wash the eggplant and dice it into small cubes while preserving the skin.
Step 2
Peel the onion and slice it, then do the same with the zucchini and dice it into small cubes.
Step 3
In a skillet, sauté the aubergines in a base of olive oil over medium heat.
Step 4
When golden, add the onions and then the zucchini. Cook over medium to low heat, stirring regularly.
Step 5
10 minutes later, add the tomato paste, stir and leave to cook covered (cooking time will depend on the size of your diced vegetables).
Step 6
When the vegetables are cooked, remove the lid so that the excess water evaporates. Season with salt and pepper and set aside.
Step 7
Preheat the oven to 180°C (thermostat 6) and line a baking paper tray.
Step 8
Wash the basil leaves and chop them coarsely. Cut very thin slices of mozzarella cheese.
Step 9
In a bowl, mix the flour with a little water to form a liquid white dough that will serve as glue.
Step 10
Shape the slippers: place stuffing in the middle of the filo sheet.
Step 11
Cover with mozzarella and basil. Close according to the desired folding using the glue with a brush to seal the edges.
Step 12
Place the slippers on the plate and brush them with a little olive oil (optional).
Step 13
Bake for about 15 minutes, until the slippers are golden brown.
Step 14
Serve immediately with a green salad.
Author's note
These slippers can be served as a starter (1 per person) or as a main course (1 to 2 per person). Feel free to vary the jokes!

I add my grain of salt

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