Recipe courtesy of Robert Irvine

Vegetarian Phyllo Purses

Getting reviews...
  • Level: Advanced
  • Total: 2 hr
  • Prep: 45 min
  • Cook: 1 hr 15 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Roasted vegetables:

Mango chutney:

Hummus:

Phyllo purses:

Directions

  1. Preheat oven to 325 degrees F.
  2. 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.
  3. 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:

  1. Add the garbanzo beans, garlic, crushed red pepper, lemon juice, tahini, and olive oil to a food processor. Pulse to combine and coarsely chop.
  2. Heat grapeseed oil over medium heat in a skillet and sear the tofu cubes. Set aside until needed.
  3. Preheat oven to 400 degrees F.
  4. 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.
  5. Remove from oven and serve hot with mango chutney on the side.

Choose a topic to find related recipes.

Fudge Factor

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …