1 teaspoon (5 ml) mustard seeds

1/2 teaspoon (2.5 ml) ground cumin

1/2 teaspoon (2.5 ml) curry powder

2 tablespoons (30 ml) olive oil

2 cups (500 ml) eggplant, diced

1 1/2 cups (375 ml) diced potatoes cooked until tender

1 onion, finely chopped

2 cloves garlic, chopped

1 jalapeño, seeded and finely chopped

1/2 cup (125 ml) chicken broth

1/2 cup (125 ml) frozen peas, thawed

4 dried apricots, finely chopped

1/4 cup (60 ml) slivered almonds, toasted

8 to 10 sheets phyllo dough

1/3 cup (75 ml) melted butter

Salt and pepper

In a covered skillet over medium heat, toast the spices until the mustard seeds stop popping. Add the eggplant, potatoes, onion, garlic and jalapeño in olive oil and cook uncovered until tender, about 5 minutes. Season with salt and pepper. Add the broth, peas and apricots. Cook until almost dry. Add the almonds and adjust the seasoning. Let cool slightly, then refrigerate until chilled.

With the rack in the middle position, preheat the oven to 180°C (350°F). Line 2 baking sheets with parchment paper.

On a flat work surface, brush 1 sheet of phyllo with melted butter. Cover with another sheet and brush again. Cut into 6 strips, each 30-cm (12-inch) long. Spoon 15 ml (1 tablespoon) of the vegetable filling at the end of each strip. Fold the dough over the filling to form a small triangle. Continue folding until you reach the end of the strip, leaving a small turnover. Place on the baking sheet and brush with butter. Repeat with the remaining phyllo sheets.

Bake, one cookie sheet at a time, until golden brown, about 25 minutes.

Serve hot, either plain or with plain yogurt (4% MF or higher) and lime wedges.

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