VEGETARIAN PHYLLO PURSES

Vegetarian Phyllo Purses image

Provided by Robert Irvine : Food Network

Time 2h

Yield 4 servings

Number Of Ingredients 28

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Ingredients

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
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
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
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

Steps:

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.
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.