Mediterranean Aubergine (Eggplant) Pot Pie

Total Time
Prep 15 mins
Cook 45 mins

Unlike a lot of similar recipes, this is vegan (cheese opt.), gluten-free and made in the oven, not a crock pot. It is so good. Someone I fed it to said "It's like all these really good vegetable are vying for your attention, and they're all winning."

Ingredients Nutrition


  1. Toss eggplant slices with olive oil. Arrange in a pie crust style shape in round cake or casserole pan (heck, it could even be square) about eight inches across. Reserve a few of the thinnest slices.
  2. Toss olives, garlic, onion, half the hummus, and half the alcoholic beverage/water.
  3. Layer bell pepper strips and reserved eggplant slices over top.
  4. Sprinkle with Parmesan cheese (if you want it), and reserved hummus (diluted to pourable consistency with anything).
  5. Lay a sheet of loose aluminum foil across top and bake at 375 degrees for 40-50 minutes.
  6. For Vegan omit the cheese.