Recipe Aubergine, Pepper and Anchovy Filo Tian

Morning Glory

Obsessive cook
Staff member
19 Apr 2015
Local time
9:44 AM
Maidstone, Kent, UK
This is a little fiddly to make but not at all difficult. The filo strips stick nicely to the aubergine and peppers so there is no need for a mould. I served it as a starter. For a vegan version you could substitute sun dried tomatoes or capers for the anchovy.


Ingredients (makes 2 to 3 tians)
2 - 3 sheets filo pastry
1 aubergine
1 red pepper
1 yellow pepper
6 - 8 preserved anchovies
Olive oil


  1. Cut the aubergine lengthwise into slices. Fry gently in olive oil until softened. Set aside.
  2. Cut the peppers in half from stem to tip. De-seed and flatten out each half as best you can.
  3. Place the peppers, skin side up under the grill until the skin is charred and the peppers are cooked through.
  4. Place in a plastic bag and allow to cool. Peel off the charred pepper skins and cut them into wide strips.
  5. Heat the oven to 180 C.
For each tian:
  1. Lay a wide strip of aubergine (cut lengthwise if necessary) on your work surface
  2. Lay a few strips of anchovy on top. Place strips of pepper on top.
  3. Repeat once more then carefully roll into a spiral shape
  4. Cut the filo pastry into wide strips and brush each one with oil.
  5. Stick the filo round the edges of the tian. It will adhere quite easily.
  6. Place the tians on a non-stick baking tray. Bake for 25 mins or until golden.
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