Vegetarian Phyllo Purses

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Roasted vegetables:

2 baby eggplants, cut into 1/2-inch dice and tossed with lemon juice to prevent oxidation

2 small zucchini, peeled and cut into 1/2-inch dice

3 garlic cloves, lightly crushed with the side of a knife blade and minced

1 large red onion, minced

2 tablespoons olive oil

Salt and freshly ground black pepper

Mango chutney:

1 teaspoon grapeseed oil

1 shallot, minced

1 cup orange juice

1 tablespoon balsamic vinegar

1 mango, peeled, sliced away from the pit and cut into 1/4-inch dice

1 teaspoon minced fresh parsley leaves

Dash salt

1 pinch ground black pepper

1 teaspoon cornstarch made into a slurry with 1 teaspoon water

Hummus:

1 (16-ounce) can garbanzo beans, drained

2 garlic cloves, lightly crushed with the side of a knife blade and quartered

1/2 teaspoon crushed red pepper

1/2 lemon, juiced

1 tablespoon tahini

2 tablespoons olive oil, preferably extra-virgin

Phyllo purses:

Grapeseed oil

4 tablespoons 1/4-inch cubes hard and firm tofu

16 sheets phyllo dough (based on 18 by 14-inch sheets which are often sold in packs of 18 to 20 for thickness number 4)

1 cup melted butter

1 or 2 eggs, lightly beaten, for egg wash

1 tablespoon sugar

1/2 teaspoon ground cinnamon