Eggplant Pie

Name: Eggplant Pie - Constantina C.
Ingredients: 3 kg eggplants; well ripened; 4 onions; 2; 4 cloves of garlic; 150 g grated parmesan; 200 g breadcrumbs; 4 eggs; 100 g butter; 100 ml oil; 3 tablespoons flour; salt; pepper

Salad - Eggplant Pie by Constantina C. - Recipia

To prepare a delicious eggplant pie, start by roasting the eggplants. Choose fresh, medium-sized eggplants and place them on a tray in a preheated oven at 200 degrees Celsius. Roast them for about 30-40 minutes, until the skin turns black and the eggplants soften. Once they are ready, take them out of the oven and let them cool slightly. Then, peel them and let them drain in a sieve to remove excess water. When the eggplants are completely cooled, chop them finely. Meanwhile, prepare the filling. In a deep skillet, add a few tablespoons of oil and heat it over medium heat. Add the finely chopped onion and sauté until it becomes golden and translucent. It is important to stir constantly to avoid burning. Once the onion is ready, add the chopped eggplants and continue cooking for about 15 minutes, stirring frequently. This step is essential to develop the flavors and ensure a uniform texture. After the eggplant mixture has cooled, add the beaten eggs, 100 g of grated Parmesan cheese, half of the breadcrumbs, crushed garlic, and season with salt and pepper to taste. Use a spatula or wooden spoon to thoroughly mix the composition, ensuring that all ingredients are perfectly integrated. Prepare a baking dish by greasing it with butter and lining it with a little breadcrumbs or flour, so the pie doesn't stick. Pour the eggplant mixture into the dish, leveling it with a spatula to achieve a smooth surface. Sprinkle the remaining breadcrumbs on top to form a crispy crust, and add small cubes of butter here and there. These will add extra flavor and help achieve a golden crust. Also, evenly distribute the remaining grated Parmesan for a rich and creamy taste. Preheat the oven to 180 degrees Celsius and place the pie in the oven. Bake for about 30 minutes or until the surface turns golden brown and crispy, and the aroma will fill the entire kitchen. Once ready, take the pie out of the oven and let it cool slightly before cutting it into portions. This eggplant pie is perfect both warm and at room temperature, making it an excellent choice for a savory lunch or a light dinner. Serve it with a fresh salad and enjoy every bite!

Ingredients

3 kg eggplants
well ripened
4 onions
2
4 cloves of garlic
150 g grated parmesan
200 g breadcrumbs
4 eggs
100 g butter
100 ml oil
3 tablespoons flour
salt
pepper

Eggplant Pie

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