Vegetarian Phyllo Purses Recipe | Robert Irvine

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
• 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