Ingredients
- 1/4 cup olive oil, divided
- 1/2 red onion, chopped
- 4 tsp Moroccan Spice Blend (recipe follows)
- 3/4 cup chopped each red, yellow and orange peppers
- 1/2 tsp each salt and pepper
- 3 cloves garlic, minced
- 1 bunch arugula, sliced
- 3/4 cup Baba Gannouj (Eggplant Dip)
- 4 sheets Phyllo Pastry
Preparation
Step 1
1. Preheat oven to 425oF. Line a baking sheet with parchment paper.
2. Heat 2 tsp of the olive oil in a skillet over medium heat. Sauté onions and spice blend until softened, about 3 minutes. Add peppers, salt, pepper and garlic and sauté until tender, about 2 minutes. Add arugula. Transfer to a bowl and cool slightly. Stir in Baba Gannouj.
3. Lay 1 sheet of phyllo on work surface. Brush entire sheet lightly with olive oil. Lay second sheet on top. Cut into 4 strips.
4. Place 1/8th of the filling mixture at one end of each strip. Fold phyllo over to make a triangle. Continue the triangle fold to the end of the strip. Fold remaining strips. Repeat with remaining 2 sheets of phyllo and filling.
5. Place triangles on prepared baking sheet and brush lightly with remaining olive oil. Place in preheated even for 15 minutes or until golden and crisp. Serve with additional Baba Gannouj. Note: I froze them before baking them and then heated as above (without thawing them first).
Per serving: 310 calories, 6 g protein, 14 g fat, 41 g carbohydrates