Sun-dried Tomato, Aubergine, and Feta Tarte

This Mediterranean melange is a delish meal for the savory palate and also a quick and easy crowd-pleaser. The recipe is as follows:

Sun-dried Tomato, Aubergine, and Feta Tarte:
Cut and cube aubergine and place into a baking dish. Sprinkle with salt, pepper, rosemary, thyme, and drizzle with two tablespoons of olive oil.
Bake at 180 C or 350 F for 20 minutes or until brown and soft.
Roughly chop two handfuls of sun-dried tomato and a block of feta.
Place a sheet of filo dough (vers Bladerdeeg) and evenly spoon half of the aubergines, tomatoes, and feta. Then place another sheet to cover and spoon the remaining ingredients on top. Before putting the dish into the oven, drizzle two whisked egg-yolks (or olive oil) to allow for a crispy golden top.
Bake for approximately 25 minutes or until brown. Serve with a side of fresh greens.

Eet smakelijk!