Veggie cigars with orange tahini creme
Veggie cigars with orange tahini creme are a wonderful versatile dish to have in your recipe repertoire. You can style it as a fancy appetiser like in the photo, or serve it as light summer lunch for a crowd pleaser or just a few people.
Ingredients
- 4 ripe tomatoes, chopped into 3 cm cubes
- 1 large onion, peeled and finely chopped
- 3 red or yellow peppers, deseeded and chopped into 3 cm cubes
- 700 g baby marrows, chopped into 3 cm cubes
- 2 medium-sized aubergines, chopped into 3 cm cubes
- 4 garlic cloves, peeled and finely chopped
- salt and pepper
- 4 heaped tsp ras el hanout (morrocan spice)
- 6 Tbsp olive oil
- 2 lemons, juiced
- 1 package phyllo pastry
Instructions
- Preheat your oven to 180 C and line a large baking sheet with nonstick baking paper.
- Put the tomatoes, onion, peppers, aubergines, baby marrows, garlic, salt, pepper, ras el hanout and olive oil into a large roasting tin.
- Mix well and bake for 50 to 60 minutes. Check inbetween that nothing is sticking to the bottom of the tin.
- After the baking time, mix the lemon juice in and check the seasoning again.
- Let the mixture cool.
- Put 2 layers of pastry on top of each other and cut the sheets into 6 pieces. Do the same with the remaining sheets, while covering the rest with a damp cloth.
- Put 1 piece of pastry in front of you (2 layers), the long side horizontal to you.
- Now spoon some of the filling along the length of the sheet, leaving a gap on left and right side.
- Fold the empty parts of the phyllo pastry over the filling (on the left and right side) and then roll the long side of the pastry over the filling. It should look like a cigar now.
- Continue until you have used all the filling.
- Put the cigars on the lined baking sheet, not touching each other, and bake for 10 to 15 minutes. They should be golden brown in color.
- Serve the veggie cigars with orange tahini creme on the side.