Recipe courtesy of Robert Irvine
Episode: Firehouse Fiasco
Save Recipe Print
Total:
2 hr
Prep:
45 min
Cook:
1 hr 15 min
Yield:
4 servings
Level:
Advanced

Ingredients

Roasted vegetables:
Mango chutney:
Hummus:
Phyllo purses:

Directions

Phyllo purses:

Preheat oven to 325 degrees F.

On a baking sheet lined with aluminum foil for easy cleanup, toss eggplant, zucchini, garlic, and onion with olive oil and season with salt and pepper. Roast vegetables for about 30 to 40 minutes until tender, being sure to monitor so they don't burn. Remove from oven and let cool to room temperature.

While the vegetables are in the oven, make the chutney. Heat the grapeseed oil over medium-high heat in a small saucepan until it begins to shimmer. Add the shallot and saute until it begins to turn translucent, being careful not to burn it. Add the orange juice, balsamic vinegar, mango, and parsley, and allow the liquid to reduce by 2/3. Season with salt and pepper, stir in slurry to thicken and let cook for about 2 minutes, then remove from heat.

To prepare hummus:

Add the garbanzo beans, garlic, crushed red pepper, lemon juice, tahini, and olive oil to a food processor. Pulse to combine and coarsely chop.

Heat grapeseed oil over medium heat in a skillet and sear the tofu cubes. Set aside until needed.

Preheat oven to 400 degrees F.

If phyllo was defrosted, make sure it is completely defrosted before handling it. Once removed from package, you will need to cover phyllo with waxed paper and a damp towel to prevent it from drying out. Working with 1 sheet at a time, lay out a dough sheet on a baking sheet and brush on butter, and lay another sheet on top and brush with butter. Fold in half, brush on butter again and fold in half again so you have a thickness of 8 layers. Spread 1 tablespoon hummus on phyllo and top with 1/4 cup of the roasted vegetable mixture and 1 tablespoon diced tofu. Fold in corners of phyllo dough to the center and brush with egg wash. Repeat to make 4 phyllo purses. Place on a baking sheet and bake in oven until golden brown, about 30 minutes.

Remove from oven and serve hot with mango chutney on the side.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Carrots and Rutabaga Mash

Recipe courtesy of Robert Irvine

Chocolate Phyllo Purses

Recipe courtesy of Sara Moulton

Chocolate Raspberry Phyllo Purses

Recipe courtesy of Sara Moulton

Phyllo Onion and Dill Purses

Recipe courtesy of Michael Lomonaco

Pizza Pockets/Purse

Recipe courtesy of Robert Irvine

Lobster Brie Phyllo Packets

Recipe courtesy of Robert Irvine

Phyllo Wrapped Asparagus and Boursin

Recipe courtesy of Robert Irvine

Brie and Asparagus in Phyllo

Recipe courtesy of Robert Irvine

Vegetarian Tempura Fried Peppers

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.