Wrapping the feta in filo creates a brittle shell around the salty cheese, which turns ... Slide the tomatoes into the middle of the oven to roast for 20 minutes. Meanwhile, prepare the feta.

Arrange the tomatoes in a 9-by-13-inch glass or ceramic baking dish. 2. In a bowl, combine the goat cheese with the egg, garlic, basil, salt, pepper and 2 tablespoons of the olive oil. Spoon the ...

Once hot and burning evenly, nestle eggplants directly into coals and roast ... Mound tomatoes on top of eggplant. Season tomatoes with salt and crumble feta over top. Garnish with nigella ...

Tip the roasted tomatoes and onions into a food processor ... Mix in the butter, crème fraîche, chives and goats' cheese, and stir in the egg. Season, to taste, with salt and freshly ground ...

Add to the tray with the cherry tomatoes ... and pop the tray into the oven. Roast for 40–45 minutes, until the vegetables are charred and blistered and the feta is golden around the edges.

Crumble feta into bite-size pieces ... salt and ½ tablespoon za’atar. Set roasted chickpeas aside. In a large salad bowl, toss together tomatoes, red peppers, cucumbers and olives.