Eggplant Pie 😍 Incredibly Delicious and Easy!
A wonderful summer recipe, incredibly tasty and easy that makes the perfect combination for an appetizer or main course.
Recipe ingredients
For the Composition
6 Sheets Village
Olive Oil for Spreading
For the filling
60 gr. Olive oil (4 tbsp)
1 Dry Onion
2 Cloves of Garlic
1 Red Pepper
1 Green Pepper
1 Tomato
3 medium eggplants (800 g)
1/2 cup of water (120 g)
4 tbsp Parsley
4 Diosmo leaves
2 eggs
Salt
Black pepper
250 gr. Feta cheese
150 gr. Kefalotiri
For the Surface
Olive oil
A Little Water for Sprinkling
Prescription Process
In a pan over high heat, pour 4 tbsp. olive oil to burn well
Add 1 chopped onion
2 cloves of garlic, finely chopped
Sauté for 2-3 minutes
1 green pepper, chopped
1 red pepper, chopped
Sauté for another 2-3 minutes
Add 3 medium eggplants (800 g) chopped into cubes
Stir the mixture and saute for 5-6 minutes to soften the eggplants
1 medium chopped tomato
1/2 cup of water and cook on medium heat for 10-15 minutes, to drink its liquid
Towards the end of boiling, add 4 chopped mint leaves
4 tbsp Chopped parsley, salt, black pepper
Stir and remove from the heat and let the mixture cool
Put 250 gr. crumbled feta cheese
150 gr. Kefalotiri grated
Mix to homogenize the ingredients
Add 2 beaten eggs and mix the mixture well
In a pyrex 22X30 cm. smear with olive oil
Spread the first sheet and cover the bottom and sides of the pan
Moisten it with olive oil
We put the second sheet
Sprinkle with olive oil
Add the third sheet
Sprinkle with olive oil
Pour the filling into the pan
Spread evenly over the entire surface
Cut the leaves that are left around the perimeter of the pan
Turn the edges of the leaves inwards
Drizzle with olive oil
Cover on top with the fourth sheet
Sprinkle with olive oil
Spread the next sheet
We follow the same process
Put a total of 6 village leaves
Cut the excess dough around the pan
Fold the edges of the leaves inwards
We press the walls with the brush so that the leaves go underneath
Sprinkle the surface of the pie with a little water
Lightly cut into 9 pieces
Bake in a preheated fan oven or resistances at 180°C for 50-60 minutes
Let the pie cool a little and serve
If you try good luck
Chapters:
0:00 Introduction
0:08 Sautéing Vegetables
1:57 Execution
4:45 Leaf Processing
5:41 Baking
5:49 Presentation
6:13 Recipe Ingredients