INGREDIENTS
1/4 tsp
Coriander, ground
1
Eggplant (1 1/4 pounds), large
2 tbsp
Mint, fresh leaves
5
sheets Phyllo dough, frozen
1/4 tsp
Red-pepper flakes
1
Salt and ground pepper, Coarse
1
Olive oil, Extra-virgin
1/4 cup
Pistachios
1/2 cup
Feta cheese