Recipe by Caroline Cooks
A leetle taste of Greece right at home. Adapted from Gourmet. Add some cooked spicy sausage for a complete meal, if desired.
Top Review by Ginger Rose
A lovely pie! Next time I make it I think I will cut down on the walnuts though as I found their taste slightly overpowering - half a cup would probably do for me. Thanks for posting the recipe!
- 2 -3 small eggplants, peeled & cut into 1/2 -thick rounds or 2 -3 medium eggplants, peeled & cut into 1/2 inch -thick rounds
- olive oil, divided
- 1 large leeks (white and pale green parts only) or 5 -6 green onions
- 2 garlic cloves, minced
- 1 large egg, beaten
- 1 cup sharp white cheddar cheese, coarsely grated
- 1⁄3 cup romano cheese, coarsely grated
- 1⁄2 cup walnuts, chopped
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon Greek oregano
- 1 double crust pie crust
Directions See How It's Made
- Sprinkle eggplant with salt and drain in a colander 30 minutes; pat dry.
- Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat until hot; fry eggplant in batches, adding about oil, if needed and turning once, until tender and golden brown, 5 -7 minutes.
- Drain on paper towels and cool to room temperature.
- Wipe skillet clean.
- Preheat oven to 375° with rack in middle level.
- Halve leek/green onion lengthwise and thinly slice.
- Cook leek in 1 tablespoons oil in skillet over medium heat until golden, 5-7 minutes.
- Add garlic to release fragrance; sauté about 2 minutes.
- Transfer to a bowl.
- Chop eggplant; add leek-garlic mixture with egg, cheeses, nuts, oregano, cumin, and salt and pepper to taste.
- Place one crust pie shell in 8”or 9" pie plate. Reserve remaining for top;.
- brush lightly with oil.
- Spread filling evenly in shell; cover with remaining pie crust and brush with a little olive oil.
- Cut several slits in top (to vent) and bake until golden brown, 45-50 minutes.
- Let stand 10 minutes before slicing into wedges.