Eggplant Pie Recipe
Eggplant Pie is an all time favorite main dish. It is easy to make and has a delicious blend of flavors. Eggplant Pie uses a variety of cheese which makes it an absolute delight for the cheese lovers. Do try this recipe at home and share your feedback.
Ingredients
Eggplants - 2 1/4-2 1/2 lb
Ricotta cheese - 1/2 cup
Smoked semihard cheese - 1 cup, coarsely grated
Parmesan cheese - 1/3 cup, grated
Fine fresh or dry breadcrumbs - 1/4 cup
Garlic - 1 small clove, peeled and finely grated
Oregano - generous pinch
Fresh basil leaves - 3-4 or
Dried basil - small pinch
Eggs - 4
Nutmeg
Olive oil
Salt
Pepper
Directions
GETTING READY
1 Preheat the oven to 400°F.
2 Lightly oil a 10 inch quiche dish or pie plate about 1 1/2 inch deep.
3 Rinse the eggplants.
MAKING
4 Place them whole on the central shelf of the oven, and bake for 30 minutes, turning after 15 minutes.
5 Take them out of the oven and reduce the temperature to 350°F.
6 Trim off their ends and peel.
7 Cut lengthwise into quarters and remove the seeds.
8 Cut the flesh into small pieces and transfer to a large bowl.
9 Reduce to a smooth pulp with a fork or potato masher.
10 Blend in the ricotta, coarsely grated smoked cheese, Parmesan, 3 tbsp of the breadcrumbs, garlic, oregano, and the basil leaves torn into small pieces.
11 In a bowl, beat the eggs briefly with 1 tsp salt, plenty of freshly ground pepper, and a pinch of nutmeg.
12 Mix well with the eggplant and cheese mixture.
13 In the prepared quiche dish, spread the mixture out evenly and sprinkle the surface with a thin layer of breadcrumbs.
14 Bake for 35-40 minutes.
SERVING
15 Serve hot.
1 Preheat the oven to 400°F.
2 Lightly oil a 10 inch quiche dish or pie plate about 1 1/2 inch deep.
3 Rinse the eggplants.
MAKING
4 Place them whole on the central shelf of the oven, and bake for 30 minutes, turning after 15 minutes.
5 Take them out of the oven and reduce the temperature to 350°F.
6 Trim off their ends and peel.
7 Cut lengthwise into quarters and remove the seeds.
8 Cut the flesh into small pieces and transfer to a large bowl.
9 Reduce to a smooth pulp with a fork or potato masher.
10 Blend in the ricotta, coarsely grated smoked cheese, Parmesan, 3 tbsp of the breadcrumbs, garlic, oregano, and the basil leaves torn into small pieces.
11 In a bowl, beat the eggs briefly with 1 tsp salt, plenty of freshly ground pepper, and a pinch of nutmeg.
12 Mix well with the eggplant and cheese mixture.
13 In the prepared quiche dish, spread the mixture out evenly and sprinkle the surface with a thin layer of breadcrumbs.
14 Bake for 35-40 minutes.
SERVING
15 Serve hot.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
