Hunter Food

Newcastle Kitchen & Cutlery Supplies
The Home Chef Cooking School is located at Newcastle Kitchen and Cutlery. The
cooking school has been operating for the past seven years and is open to all ages.
The classes are presented by a variety of top Hunter Valley chefs showcasing the
best of Hunter cuisine.
WARM EGGPLANT PIE WITH WALNUTS AND SPINACH
3 medium eggplants
60ml olive oil
2 leeks
2 onions, finely chopped
2 cloves of garlic
1 teaspoon of cumin seeds, ground
250g walnuts, chopped finely
250g parmesan cheese
2 tablespoons of semolina
breadcrumbs
3 eggs, lightly beaten
salt and pepper
12 sheets of filo pastry
1 bunch of flat parsley
500g spinach
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Blacken eggplants over gas flame until all sides have blistered and then
store. When cool remove the blackened skin and squeeze out the bitter
juices and dark seeds. Finely chop the flesh and set aside in a bowl.
Heat the olive oil in a pan and add the leeks, onions, and garlic. Sauté
until they are translucent.
Mix the eggplant, onion mixture, cumin, parsley, walnuts, cheese,
semolina, eggs and salt and pepper together in a bowl and then add
the shredded spinach.
Lightly brush four sheets of filo pastry with butter and place them on the
bench. Place 250g of mixture into the centre of the filo. Place another
four sheets on top and start twisting the filo into the shape of a circle.
Bake in the oven for 30 to 40 minutes.
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