700 gr. eggplant, Juice of 1 small lemon, ½ teaspoon of salt, 140 gr. extra virgin olive oil, 1 tablespoon of honey.
For the filling: 30g. sesame, 40g. walnuts, 40g. hazelnuts, 40g. almonds, 40g. pistachios, 1.5 teaspoon orange zest, 60g. dried figs from Kalamata, 15g. black currants, 1 teaspoon of cinnamon powder, 1 pinch of carnation powder, 40g. sweet red wine Vinsanto Santorini, 50g. thyme honey.
For the syrup: 40g. . sweet red wine Vinsanto Santorini, 100g. thyme honey, 1.5 teaspoon of lemon juice.
Wash the eggplants, wipe with a paper and remove the peel carefully.Cut into thin slices with mandolin of the cabbage set to 3 mm.Put the slices in a large bowl with water.Add the lemon juice and salt.
Leave the slices for 1 hour to remove the bitterness and rinse them well and let them strained juices from their liquids into shirrable.
For best results usea drying utensil for salads.In a cup mix the olive oil and honey.Lay around in baking sheet that is paved with baking paper, taking care to rest lightly one over the another.
Bake in preheated oven for 15 minutes at 170 degrees Celsius.
Prepare the filling:Blend all nuts into thick pieces. Add sesame, cinnamon and carnation.
Put dried grapes and dried figs in a cup and soak in wine for 1 hour, cut into small pieces and mix with the nuts and spices. Finally, add the honey and 20g. from the wine where we soaked the figs.
Grease small soufflé small bowls and fill them with theeggplant slices, each slice slightly covering the other. Then, put three teaspoons of the stuffing and cover the filling with the eggplant slices.
Bake in a preheated oven at 170 degrees Celsius for 20 minutes.
Prepare the syrup by mixing honey and wine. Once you get the small bowls from the oven, immediately add with a spoon the syrup over the each baklava.The syrup will be absorbed until cool.
Turn the small bowls on a plate to remove the sweet and add ground cinnamon.
Baklava is best eaten cold.