Greek Eggplant (Aubergine) Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Bake pie crust according to direction on pkg.
  • To make the filling, heat 3 tbsp of the oil in a frying pan and gently fry the aubergine slices for 6-8 minutes on each side until golden. You may need to add a little more olive oil at first, but this will be released as the flesh softens. Lift out the aubergine slices and drain on a plate covered with a few layers of kitchen paper.
  • Add the onion and garlic to the oil remaining in the pan and fry over a gentle heat for 4-5 minutes until soft, adding a little extra oil if necessary.
  • Chop the spinach finely, by hand or in a food processor. Beat the egg in a large mixing bowl.
  • Add the spinach, crumbled feta, Parmesan, yogurt, milk and the onion mixture to the eggs. Season well with salt and pepper and stir thoroughly.
  • Spread the cooked rice in an even layer over the base of the pastry case. Reserve about 8 aubergine slices - save the best ones as these will be placed over the top - and arrange the rest in an even layer over the rice.
  • Spoon the spinach and feta mixture over the aubergines and place the reserved slices of aubergine on top. Bake at 350 degrees for 30-40 minutes, or until lightly browned. Serve warm or cold, with a mixed salad.
Advertisement