25g butter, melted
8 sheets of filo pastry
120gms salami, cubed
¼ cup olive oil
1 eggplant, finely diced
1 tsp. cumin
1 tomato, seeds removed and finely diced
2 tbsp. parsley, finely chopped
1 egg yolk
1 tsp. Dijon mustard
1 tsp. lemon juice
¾ cup grape-seeds oil or (any other neutral oil)
1 tsp. harissa paste
For the mayonnaise, combine the yolks with mustard. Slowly drizzle in the oil and continually whisk until a thick emulsion forms. Add lemon juice along with the harissa and salt. Set aside.
Heat oil in a large frying pan. Add the eggplant and fry all over for 5 minutes or until golden brown. Add the cumin and season with salt and cook for a further 2 minutes before adding the tomatoes. Now simmer for 5-10 minutes or until the tomatoes have broken down slightly. To finish add a squeeze of lemon, freshly chopped parsley and the salami.
Preheat oven to 200°C and grease and line a baking tray with baking paper.
Lay two pieces of filo pastry on a clean workbench and brush with butter. Sandwich together and cut in half horizontally. Continue the process with the remaining filo.
On the edge of each half, place a piece of salami and a spoonful of the eggplant mixture. Fold each half of filo to form an envelope, closing the edge tightly. Place the parcels on the baking tray. Brush each parcel with a little extra butter. Bake for 15 minutes or until golden brown. Serve hot with the mayonnaise.