Cooking time

• Place the kadaifi dough in the food processor and pulse a few times to shorten the strands.
  Melt the butter in a pan and mix it together with the kadaifi dough in a bowl. Mix well. Then add the flour and mix it in very well.
• Let the dough rest for a while while making the filling. Saute the finely chopped onion in the olive oil in a pan. Then add the finely chopped garlic. Cut the aubergine into small cubes and fry well in the pan. It should be completely soft. Eggplant is greedy with the oil, so if it gets too dry add some oil to the pan. When you think it’s soft enough, add the chopped tomato and rosemary. When you think it’s soft enough, add the chopped tomato and rosemary. Breng op smaak met zout en peper en schep de tomatenpuree erdoor. Let the sauce thicken.
• Now take a baking pan and grease it with some oil. Press half of the dough into the mold and press very well. Spoon in the aubergine-tomato mixture and spread it over the dough. Then divide the rest of the dough over the filling and press it down well.
• Place the dish in a preheated oven at 180 degrees and bake for about 20 minutes. Remove the mold from the oven and cut the portions you want to serve. Also very tasty the next day.