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    You are in: Home / Recipes / Mediterranean Aubergine (Eggplant) Pot Pie Recipe
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    Mediterranean Aubergine (Eggplant) Pot Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    archimageiros's Note:

    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."

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    Units: US | Metric


    1. 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. 2
      Toss olives, garlic, onion, half the hummus, and half the alcoholic beverage/water.
    3. 3
      Layer bell pepper strips and reserved eggplant slices over top.
    4. 4
      Sprinkle with Parmesan cheese (if you want it), and reserved hummus (diluted to pourable consistency with anything).
    5. 5
      Lay a sheet of loose aluminum foil across top and bake at 375 degrees for 40-50 minutes.
    6. 6
      For Vegan omit the cheese.

    Ratings & Reviews:


    Nutritional Facts for Mediterranean Aubergine (Eggplant) Pot Pie

    Serving Size: 1 (304 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 256.6
    Calories from Fat 158
    Total Fat 17.6 g
    Saturated Fat 2.4 g
    Cholesterol 0.0 mg
    Sodium 741.6 mg
    Total Carbohydrate 21.4 g
    Dietary Fiber 9.0 g
    Sugars 5.2 g
    Protein 4.9 g

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