Crispy Fire-Roasted Eggplant & Feta Phyllo Cigars with Pomegranate Shatta & Velvet Lemon Tahini
Welcome to my kitchen! If there is one smell that immediately transports me back to the bustling markets of Tel Aviv, it is the intoxicating aroma of eggplants roasting directly over an open flame until their skins turn charred and their insides melt into pure, smoky silk. Growing up, my weekends always started with a sprawling mezze spread where salads and finger foods took center stage. These crispy phyllo cigars are my love letter to those sun-drenched afternoons. I love playing with texture contrasts, which is why wrapping that luscious, mint-scented eggplant and salty sheep's milk feta in shatteringly crisp phyllo pastry feels like pure magic. Sprinkled with sesame and nigella seeds, they get baked until golden perfection. But the real secret lies in the accompaniments: a swoosh of ultra-smooth velvet lemon tahini on the plate and a vibrant, tart pomegranate-chile shatta splashed right over the top. More herbs is always my motto, so don't skimp on the fresh mint! Feel free to swap the pine nuts for walnuts if that is what you have on hand. Trust me, once you make these, they will become the undisputed star of your next dinner party.
Featured Recipe
Crispy Fire-Roasted Eggplant & Feta Phyllo Cigars with Pomegranate Shatta & Velvet Lemon Tahini
Paper-thin, golden phyllo rolled around a luscious filling of open-flame fire-roasted smoky eggplant, tangy sheep's milk feta, toasted pine nuts, and garden mint. Baked until shatteringly crisp with sesame and nigella seeds, these mezze cigars are served over a swoosh of velvet lemon tahini with a tart, glossy pomegranate-chile shatta. It is pure Tel Aviv mezze magic—smoky, crunchy, creamy, and vibrantly spiced in every bite.
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Timeline
Ingredients
- 2 large globe eggplants(about 1.75 lbs / 800g total)
- 6 oz sheep's milk feta(crumbled, preferably barrel-aged)
- 3 cloves garlic(divided; finely grated)
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp Aleppo pepper flakes(or Urfa chile flakes)
- 1/4 cup fresh mint leaves(divided; finely chopped and whole baby leaves for garnish)
- 2 tbsp fresh flat-leaf parsley(finely chopped)
- 1 tbsp fresh dill fronds(roughly chopped, for garnish)
- 3 tbsp pine nuts(toasted and coarsely chopped)
- 3/4 tsp fine sea salt(divided to taste)
- 1/4 tsp freshly cracked black pepper
- 8 sheets phyllo pastry sheets(thawed, kept under a damp kitchen towel)
- 4 tbsp extra-virgin olive oil(divided)
- 2 tbsp unsalted butter(melted)
- 1 tbsp white sesame seeds
- 1 tsp nigella seeds
- 1 red Fresno chile(finely minced, seeds removed for milder heat if preferred)
- 2 tbsp pomegranate molasses
- 1/4 cup fresh pomegranate seeds(divided)
- 3 tbsp fresh lemon juice(divided)
- 1/2 tsp sumac
- 1/2 tsp flaky sea salt(such as Maldon, divided)
- 1/3 cup sesame tahini paste(well-stirred, premium quality)
- 3 tbsp ice-cold water(plus more as needed)
- 3 cloves garlic(2 cloves for filling, 1 clove for tahini base)
- 1 red Fresno chile(finely minced)
- 1 tbsp fresh dill fronds(roughly chopped)
Instructions
- 1
Place 2 large eggplants directly onto the open flame grates of your gas stovetop (or over a fiery charcoal grill, or directly beneath a high oven broiler). Roast over medium-high heat, turning every 3 to 4 minutes with metal tongs, until the skins are thoroughly blistered, completely charred to brittle black ash, and the flesh collapses into meltingly tender softness all the way to the stem.
18 min
Tip: Do not rush or fear the blackened skin—that char is where the inimitable campfire flavor lives. If using a broiler, place them on the top rack turned to maximum heat.
- 2
Transfer the blistered eggplants into a colander set over a bowl, loosely drape with foil, and let them steam and cool. This resting time finishes softening any stubborn interior spots and lets excess bitter vegetable water drain away naturally.
10 min
Tip: Draining off the liquid is essential so your phyllo pastry stays shatteringly crisp rather than soggy.
- 3
While the eggplants roast, make the tahini base. In a medium bowl, whisk together 1/3 cup sesame tahini paste, 2 tbsp fresh lemon juice, 1 clove garlic, and 1/4 tsp fine sea salt. The mixture will seize into a thick paste; slowly drizzle in 3 tbsp ice-cold water one tablespoon at a time, whisking vigorously until it loosens into an ultra-creamy, pale velvet emulsion. Taste, adjust salt if needed, and set aside.
6 min
Tip: Ice water is the secret to a feather-light, silky tahini sauce. If it still feels too heavy, add a few more drops of cold water.
- 4
In a small mixing bowl, stir together 1 finely minced red Fresno chile, 2 tbsp pomegranate molasses, 1 tbsp fresh lemon juice, 1 tbsp extra-virgin olive oil, 1/2 tsp sumac, 1/4 tsp flaky sea salt, and 2 tbsp fresh pomegranate seeds (reserving the remaining 2 tbsp fresh pomegranate seeds for final plating). Set aside so the flavors macerate into a glossy, tangy relish.
5 min
Tip: The acidity of the pomegranate molasses balances the richness of the pastry and the smokiness of the eggplant.
- 5
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Slit the drained eggplants lengthwise and scoop out the smoky, custardy flesh into a bowl, leaving behind the charred skin. Coarsely chop the eggplant flesh, then gently fold in 6 oz sheep's milk feta, 2 cloves garlic, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp Aleppo pepper flakes, 3 tbsp finely chopped fresh mint leaves, 2 tbsp finely chopped fresh flat-leaf parsley, 3 tbsp toasted pine nuts, 1/2 tsp fine sea salt, and 1/4 tsp freshly cracked black pepper.
7 min
Tip: A few small flakes of charred skin getting into the bowl are welcome—they add gorgeous smoky flecks and authentic depth.
- 6
In a small dish, combine 3 tbsp extra-virgin olive oil with 2 tbsp melted unsalted butter. Lay 1 sheet phyllo pastry on a clean board (keep the remaining 7 sheets phyllo pastry under a damp cloth). Cut the sheet in half crosswise into two rectangles. Lightly brush each rectangle with the oil-butter mixture. Spoon 1 heaping tablespoon of filling along the short bottom edge, leaving a 1-inch border on both sides. Fold the side edges inward over the filling, then roll upwards into a snug cigar. Place seam-side down on the lined baking sheet. Repeat with the remaining pastry and filling to yield 16 cigars.
12 min
Tip: Roll them firmly so the filling is secure, but not overly tight, or they may burst open while puffing in the oven.
- 7
Brush the tops and sides of the cigars thoroughly with the remaining oil-butter blend. Generously scatter over 1 tbsp white sesame seeds and 1 tsp nigella seeds. Bake at 400°F (200°C) for 16 to 18 minutes, rotating the baking sheet halfway through, until the cigars are deeply bronzed, blistered, and thoroughly crisp.
18 min
Tip: Watch the bottoms closely in the last 3 minutes so the buttery edges turn deeply golden without burning.
- 8
Swoosh the velvet lemon tahini across a warm, wide serving platter using the back of a large spoon. Pile the hot, crackling phyllo cigars down the center. Spoon the pomegranate shatta over and around the pastries, then scatter with the reserved 2 tbsp fresh pomegranate seeds, 1 tbsp fresh mint leaves, 1 tbsp roughly chopped fresh dill fronds, and 1/4 tsp flaky sea salt. Serve immediately while hot and crunchy.
5 min
Tip: Encourage guests to dip the hot, crackling cigars directly into the cool tahini and tangy shatta on the platter.
Chef's Notes
Fire-roasting the eggplants directly on the open gas grate is non-negotiable here—do not wrap them in foil! You want that raw, direct flame licking the skins until they turn to charcoal ash; that campfire smokiness is what cuts right through the salty richness of the feta and the buttered phyllo. If you don't have a gas stove, crank your oven broiler to high and place the eggplants directly on a wire rack right beneath the glowing element, turning frequently. When working with phyllo, always keep your unused sheets draped with a lightly damp tea towel so they don't dry out and crack. You can assemble these cigars up to 6 hours ahead of time, keep them covered on their baking sheet in the fridge, and bake them right as your guests arrive!
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.