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Fillo rolls of sautéed spiced eggplant and salami

Try these tasty rolls!


  • 25g butter, melted

  • 8 sheets of filo pastry

  • 120gms salami, cubed

  • ¼ cup olive oil

  • 1 eggplant, finely diced

  • 1 tsp. cumin

  • 1 tomato, seeds removed and finely diced

  • 1 lemon

  • 2 tbsp. parsley, finely chopped

  • Mayonnaise

  • 1 egg yolk

  • 1 tsp. Dijon mustard

  • 1 tsp. lemon juice

  • ¾ cup grape-seeds oil or (any other neutral oil)

  • 1 tsp. harissa paste

  • Salt


  • 1.

    For the mayonnaise, combine the yolks with mustard. Slowly drizzle in the oil and continually whisk until a thick emulsion forms. Add lemon juice along with the harissa and salt. Set aside.

  • 2.

    Heat oil in a large frying pan. Add the eggplant and fry all over for 5 minutes or until golden brown. Add the cumin and season with salt and cook for a further 2 minutes before adding the tomatoes. Now simmer for 5-10 minutes or until the tomatoes have broken down slightly.

  • 3.

    To finish add a squeeze of lemon, freshly chopped parsley and the salami.

  • 4.

    Preheat oven to 200°C and grease and line a baking tray with baking paper.

  • 5.

    Lay two pieces of filo pastry on a clean workbench and brush with butter. Sandwich together and cut in half horizontally. Continue the process with the remaining filo.

  • 6.

    On the edge of each half, place a piece of salami and a spoonful of the eggplant mixture. Fold each half of filo to form an envelope, closing the edge tightly.

  • 7.

    Place the parcels on the baking tray. Brush each parcel with a little extra butter. Bake for 15 minutes or until golden brown. Serve hot with the mayonnaise.

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