Provençal Eggplant Pie
Appetizers • Yugoslavian
Description
Enjoy your meal!
Ingredients
- Eggplants 5 pieces
- Tomatoes 3 pieces
- Orange Bell Peppers 3 pieces
- Russian Cheese 5 oz
- Dijon Mustard 2 tablespoons
- Milk 0 fl oz
- Large eggs 3 pieces
- Garlic 2 cloves
- Olives stuffed with lemon 5 pieces
- Herbs to taste
- Wheat Flour 10 oz
- Olive Oil 6 tablespoons
- 20% Sour Cream 5 oz
Step-by-Step Guide
Step 1
Dough: mix 225 grams of white wheat flour, 4 tablespoons of olive oil, 1 egg, salt, and pepper in a food processor or mixer until crumbly. You can add 1–2 tablespoons of water. Immediately place the dough in the refrigerator.
Step 2
Filling: thinly slice the eggplants and peppers (especially tasty when they are young and thin-skinned, as they smell wonderful in the pie), arrange in a single layer on a baking sheet, drizzle with olive oil, and place in a preheated oven. Bake until the vegetables are soft and a brown crust forms.
Step 3
Slice the tomatoes into thin rings.
Step 4
Prepare the filling: beat the eggs, sour cream, milk, and cheese, add garlic (pressed through a garlic press) and a handful of finely chopped herbs (parsley, marjoram, basil, oregano).
Step 5
Remove the dough from the refrigerator. Roll it out in a form (I usually choose a form that I won't be ashamed to put on the table right away. Usually, it's clear and rectangular, but a white ceramic one, like for cakes, will work too). Since the dough crumbles, it's convenient to roll it out with a small rolling pin that easily maneuvers around the corners of the form. Spread a thin layer of mustard on the dough. Arrange the sliced tomatoes on the mustard, then the prepared eggplants and peppers, and top with a few sliced pitted olives.
Step 6
Evenly pour the filling over the vegetables. Bake in the oven at 180°C for about 50-60 minutes (or until golden brown). It can be served warm or cold with well-chilled white or rosé wine.
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