Eggplant, tomato, and cheese pie

Eggplant, tomato, and cheese pie – a delicious recipe, full of flavors and textures, perfect for a family meal or a gathering with friends. This recipe combines simple yet nourishing ingredients with an accessible cooking technique, resulting in a dish that will delight even the most discerning foodies. Let's discover together how to prepare this savory pie!

Preparation time: 1 hour
Baking time: 30-40 minutes
Total time: 1 hour and 40 minutes
Number of servings: 6

Ingredients

For the dough:
- 300 g flour
- 150 g butter (or margarine)
- Cold water, as needed
- A pinch of salt

For the filling:
- 1 medium eggplant
- 3 large tomatoes
- 200 g cheese
- Olive oil (for frying)
- Salt and pepper, to taste
- 1 beaten egg

Step by step

1. Preparing the dough

Start by preparing the dough, which will serve as the base of your pie. In a large bowl, add the flour and salt. Cut the butter (or margarine) into small cubes and incorporate it into the flour, using your fingers to knead until the mixture becomes crumbly, similar to wet sand. Gradually add cold water, one tablespoon at a time, mixing continuously until you achieve a smooth dough.

PRACTICAL TIP: For an even flakier dough, you can use cold butter straight from the fridge. Also, avoid over-kneading the dough, as it can become elastic and won't be as crispy.

Once you have your dough, shape it into a ball, wrap it in plastic wrap, and refrigerate for at least an hour. This step is essential to allow the butter to firm up, resulting in a flakier dough.

2. Preparing the filling

Meanwhile, wash the eggplant well without peeling it, as the skin will add a pleasant texture to the pie. Slice the eggplant into thin rounds, about 1 cm thick.

PRACTICAL TIP: If you want to reduce the bitterness of the eggplant, you can sprinkle them with salt and let them sit for 15-20 minutes. Then rinse with water and dry with a kitchen towel.

Heat a skillet or grill with a little olive oil and fry the eggplant rounds until golden and soft, about 3-4 minutes on each side. Place them on a paper towel to absorb excess oil.

While the eggplant is frying, slice the tomatoes and cheese thinly. The tomatoes will add juiciness to the dish, while the cheese will provide a rich and creamy flavor.

3. Assembling the pie

After the dough has chilled, remove it and roll it out on a floured surface until you achieve a thin sheet large enough to cover a greased baking dish. Place the dough in the dish, ensuring the edges fit well.

Spread the beaten egg evenly over the bottom of the dough, then add a layer of fried eggplant, followed by the slices of cheese and tomatoes. Season with salt and pepper to taste. Finally, grate a little cheese on top for a golden and appetizing crust.

4. Baking the pie

Preheat the oven to 180°C (350°F). Place the dish in the oven and bake the pie for 30-40 minutes, until the dough is golden and the filling is well cooked.

PRACTICAL TIP: Check the pie after 30 minutes to ensure it doesn't burn. If you notice the top browning too quickly, you can cover the pie with aluminum foil.

5. Serving

Once the pie is ready, let it cool for a few minutes before slicing. This will allow the filling to set, making cutting easier. Serve the pie warm or at room temperature, alongside a fresh salad or yogurt sauce.

Possible variations

This eggplant, tomato, and cheese pie recipe is very versatile. You can add other vegetables, such as zucchini or mushrooms, or substitute the cheese with feta for a different taste. You can also experiment with different herbs, such as basil or oregano, to add extra flavor.

Nutritional benefits

Eggplant is a vegetable rich in antioxidants, vitamin C, and fiber, making it a healthy choice. Tomatoes are an excellent source of lycopene, a powerful antioxidant, while cheese provides calcium and protein. Overall, this pie is not only tasty but also nutritious.

Frequently asked questions

1. Can I use other types of cheese?
Yes, you can experiment with mozzarella or goat cheese to vary the flavor.

2. How can I make the pie healthier?
You can use whole wheat flour for the dough and reduce the amount of oil used for frying.

3. Can the pie be frozen?
Yes, the pie can be frozen before baking. Make sure to wrap it well in aluminum foil and store it in an airtight container.

This eggplant, tomato, and cheese pie is more than just a recipe; it’s an opportunity to enjoy flavorful moments with loved ones. I wish you great success in making it and hope it becomes a favorite in your kitchen! Enjoy!

 Ingredients: Dough: 300g flour, 150g butter or margarine, a little water, salt. For the filling: 1 small eggplant, 3 tomatoes, 200g cheese, oil, salt, 1 egg.