Eggplant Fillo Pies

Name: Eggplant Fillo Pies
Yield: makes 6
Ingredients: 2 pounds eggplants; 4 eggs, lightly beaten; 5 ounces mature cheddar, grated; 1/4 teaspoon nutmeg; Pepper; A little salt (optional); 6 sheets fillo; 4 tablespoons sunflower oil or melted butter; 1 egg yolk

December 9, 2011

The traditional shape for eggplant pies is a coil or snail shape, but large square packets are simple to make and don’t tear as easily. And they are just as good. These pies can be served as a first course or a main dish. The Turkish eggplant filling is delicate in flavor and delicious. If you want to make them into a coil, use the method given above (“Making Fillo Coils,” page 119).

Recipe notes

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Rosemary and Dried Cherry Pork Chops

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

Gochujang Turkey Sweet Potatoes

Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.