Aubergine and cheesy filo stacks – Food & Home Magazine

Ingredients

• 45ml (3 tbsp) olive or avocado oil
• 2 aubergines, thinly sliced
• 6 sheets filo pastry
• 50g butter, melted
• 200g feta, cubed
• 150g roasted baby tomatoes
• a small handful of fresh basil
• 150g pickled peppers, roughly chopped
• sea salt and freshly ground black pepper, to taste
• 45ml (3 tbsp) sesame seeds, toasted
• microgreens, to serve