Greek Eggplant and Walnut Pie

A leetle taste of Greece right at home. Adapted from Gourmet. Add some cooked spicy sausage for a complete meal, if desired.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 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

1. Sprinkle eggplant with salt and drain in a colander 30 minutes; pat dry.
2. 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.
3. Drain on paper towels and cool to room temperature.
4. Wipe skillet clean.
5. Preheat oven to 375° with rack in middle level.
6. Halve leek/green onion lengthwise and thinly slice.
7. Cook leek in 1 tablespoons oil in skillet over medium heat until golden, 5-7 minutes.
8. Add garlic to release fragrance; sauté about 2 minutes.
9. Transfer to a bowl.
10. Chop eggplant; add leek-garlic mixture with egg, cheeses, nuts, oregano, cumin, and salt and pepper to taste.
11. Place one crust pie shell in 8”or 9" pie plate. Reserve remaining for top;.
12. brush lightly with oil.
13. Spread filling evenly in shell; cover with remaining pie crust and brush with a little olive oil.
14. Cut several slits in top (to vent) and bake until golden brown, 45-50 minutes.
15. Let stand 10 minutes before slicing into wedges.