Eggplant pie

Baked eggplant pie is a delicious and versatile dish, perfect as both an appetizer and a main course. This reinvented dish from the classic eggplant salad combines the pleasant flavors of baked eggplants with the creamy texture of the filling, creating a memorable culinary experience. So, let’s venture into the fascinating world of cooking and discover how we can prepare this simple and tasty recipe!

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 6-8

Ingredients:

- 1 kg eggplants
- 3 large onions
- 4 cloves of garlic, finely grated
- 100 g parmesan, grated
- 100 g breadcrumbs
- 2 eggs
- 50 g butter (for greasing the baking dish)
- 50 ml oil (olive or sunflower)
- 2 teaspoons turmeric (optional, for added color and flavor)
- Salt and pepper to taste

Preparation steps:

1. Preparing the eggplants:
Start by baking the eggplants. Preheat the oven to 200°C. Wash the eggplants well and prick them with a fork in several places to allow steam to escape. Place them on a baking tray and bake for 30-40 minutes or until they become soft and the skin browns. Another option is to grill them for a delicious smoky flavor.

2. Cooling and peeling the eggplants:
Once the eggplants are baked, let them cool slightly. Then, peel them – the skin will come off easily. Place the peeled eggplants in a plastic strainer to drain excess water, leaving them there for 10-15 minutes.

3. Preparing the filling:
While the eggplants are draining, finely chop the onions. In a large pan, heat the oil and add the butter. When the butter has melted, add the onion and sauté over medium heat, stirring occasionally, until it becomes golden and soft, about 5-7 minutes. Then, add the drained eggplant and mix well. Let the mixture cook on low heat for 5-10 minutes.

4. Combining the ingredients:
Transfer the eggplant and onion mixture to a large bowl. Let it cool slightly, then add the eggs, grated parmesan, breadcrumbs, grated garlic, turmeric (if using), and season with salt and pepper to taste. Mix well until you achieve a homogeneous mixture.

5. Baking the pie:
Grease a baking dish with butter and line it with breadcrumbs, ensuring it is evenly coated. Pour the eggplant mixture into the dish, leveling the surface with a spatula. Bake in the preheated oven at 180°C for 30 minutes, or until the surface becomes golden and slightly crispy.

6. Serving:
The baked eggplant pie can be served warm or cold. It is perfect for a family meal but can also be packed for lunch, making it an ideal choice for office lunches. You can add a fresh green salad or a yogurt sauce with mint to complete the meal.

Tips and tricks:

- Variations: You can experiment with different cheeses, such as feta or goat cheese, to change the flavor profile. You can also add olives or roasted red peppers for extra flavor.
- Calories and nutritional benefits: This pie is relatively healthy, with a serving of about 250-300 kcal, depending on the ingredients used. Eggplants are rich in antioxidants and vitamins, while eggs and cheese provide essential proteins.
- Frequently asked questions:
- Can I use other vegetables? Absolutely! You can replace eggplants with zucchini or carrots, adding a different taste.
- What drinks pair well? A dry white wine or a mint iced tea are excellent options to accompany this pie.

A personal note:
This baked eggplant pie recipe reminds me of the summers spent in my grandmother's garden, where fresh vegetables were abundant. Every bite awakens pleasant memories and makes me feel at home, no matter where I am. I encourage you to try this recipe and turn it into your own culinary story!

So, put on your apron, prepare your ingredients, and enjoy the cooking process! Baked eggplant pie is not just a dish, but an experience that blends tradition with creativity. Enjoy your meal!