Jarlsberg® and eggplant in filo pastry

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Jarlsberg® and eggplant in filo pastry

with vegetable salad


  • 160 g Jarlsberg®, finely diced
  • 2 small eggplants
  • 2 sheets of filo pastry
  • 1 tbsp thyme, chopped
  • Red wine vinegar
  • Olive oil for frying & marinating
  • Salt and pepper

Vegetable salad

  • 3 ripe tomatoes
  • 1 cucumber, peeled and seeded
  • 1 green pepper
  • 1 red onion
  • 12 pickled chili peppers
  • 2 tbsp fresh parsley, chopped
  • 50 g black olives
  • Olive oil
  • Red wine vinegar
  • Salt and pepper


Bake the eggplants whole at 480° until soft. Let cool. Cut the eggplants in two and scoop out the flesh from the skin with a spoon. Toss and marinate the eggplant and diced Jarlsberg® in 2 tbsp olive oil, 1 tsp vinegar, thyme, salt and pepper.

Cut the filo pastry into 10 x 10 cm squares. Spoon the Jarlsberg® and eggplant mixture onto the squares of filo, roll and tuck the pastry to make little packets, and fry in oil until golden brown.

Chop all the vegetables into bite-size pieces, and toss with the olive oil, vinegar, peppers, olives and parsley. Season to taste with salt and pepper.

Serve the salad with the warm Jarlsberg® filo rolls.