Roll out 4 vegan fyllo pastry sheets on a lightly floured surface and use a round cookie cutter to cut into circles. Brush each pastry circle with a bit of olive oil and then place them on top of each other, making stacks of 4 sheets.
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Step 3
Place on a greased baking tray and bake for 8-10 minutes.
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Step 4
Meanwhile, place the tomato and aubergine slices in a bowl, drizzle with olive oil, salt flakes and rosemary.
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Step 5
Throw on a preheated barbecue. Grill the aubergine slices for 5 minutes on each side and the tomato slices for 2 minutes on each side.