EGGPLANT HERB TART WITH WALNUTS

12 servings

4 tablespoons chopped fresh basil
4 tablespoons minced fresh mint leaves
3 tablespoons minced freshs parsley
4 cloves garlic, minced
1 tablespoon minced fresh dill
1/2 teaspoon dried thyme
1/2 teaspoon dried tarragon
1 1/2 cups (360 ml) crumbled firm tofu
1/2 cup (120 ml) coarsely ground walnuts
3/4 teaspoon salt
Freshly ground black pepper
2 medium eggplants, sliced 1/4-inch thick
1 large onion, chopped
6 sheets filo dough, thawed
1/3 cup approximately (80 ml) extra virgin olive oil or canola oil
Salt and pepper
Paprika
12 cherry tomatoes
12 small mint leaves

Preheat the oven to 350 degrees (Gas Mark 4) and have ready a large, lightly oiled jellyroll pan. Combine the basil, mint, parsley, garlic, dill, thyme, and tarragon in a small bowl using the fingers to distribute the herbs evenly. Set aside.

Combine the tofu, walnuts, salt, and pepper in a medium bowl, toss well, and set it aside. Place the eggplant slices and the chopped onions in separate bowls and set aside.

Unroll the package of filo dough and place it on a kitchen towel. Keep the stack covered with another kitchen towel to prevent the filo from drying out. Working with 1 sheet at a time, carefully lay the filo sheet on the countertop and brush it lightly with the oil. Gently lift it and place it on the jellyroll pan. Repeat with all 6 sheets of filo.

Sprinkle three-fourths of the onions over the filo leaving a 1-inch edge of filo all around. Cover the onions with the tofu mixture, then, sprinkle three-fourths of the herb blend over the tofu.

Lightly brush both sides of the eggplant slices with the oil and place them over the herb blend, overlapping them slightly. Top the eggplant with the remaining onions and herb blend and sprinkle with salt and pepper. Fold the filo edges in on all sides, forming a border ridge, and bake for 50 minutes.

Remove from the oven and sprinkle lightly with paprika. Cut the tart into 12 servings. To garnish, cut each cherry tomato in half, leaving it atttached at the base. Place an opened tomato, cut side down, in the center of each tart serving and place a mint leaf under the attached portion of the tomato before serving.