Date: 2014-10-03

Hello, dear readers of the site! Autumn is in full swing, and there is an abundance of all kinds of vegetables on store shelves, available and inexpensive. I bring to your attention a recipe for a pie with tomatoes and eggplants, very simple to prepare, but incredibly aromatic, juicy and very tasty. This vegetable pie in a delicate cheese and sour cream filling, with piquant notes of garlic, will certainly please your household, try making it, it’s really very tasty!

Ingredients for the dough:

• Eggs – 1 pc.
• Flour – 250 gr.
• Vegetable oil – 3 tbsp.
• Water – 2 tbsp.
• Salt - a pinch

For filling:

• Eggplants – 2 pcs.
• Tomatoes – 2 pcs.
• Sour cream – 300 ml
• Eggs – 2 pcs.
• Cheese – 200 gr.
• Garlic – 4 teeth.
• Greenery
• Salt, pepper to taste

How to make pie with eggplant and tomatoes:

For the dough, beat the egg into the flour, add vegetable oil, water and salt. Knead the elastic dough, wrap it in cling film and put it in the refrigerator for 10-15 minutes.

Wash the eggplants, cut into slices about 5 mm thick, add salt and leave for 15 minutes to remove the bitterness.

Then wash the eggplants and fry in a frying pan in vegetable oil on 2 sides.

To fill, mix sour cream with eggs, grated cheese, chopped garlic and herbs, season to taste.

Roll out the dough into a thin layer and place in a baking dish, making sides. If you, like me, use a silicone mold, then you do not need to grease it with oil. The bottom of the dough can be greased with mustard.

Place eggplants on the dough, alternating them with tomatoes.

Pour the prepared mixture on top.

Bake in preheated to 180 degrees. oven for about 50 minutes.

An amazingly tender, aromatic and beautiful eggplant pie can be prepared according to this recipe and delight your family and guests with an extraordinary eggplant dish.

This pie looks very beautiful on the holiday table as a hot snack. Can become a full dinner, if desired. Well, I suggest you make sure that this pie is very tasty by preparing it with me.

Let's prepare all the ingredients and start preparing the eggplant pie.

First of all, let's prepare the dough for the base of the pie. In a blender or food processor, beat the butter and flour until crumbly.

Add salt and cold water spoon by spoon. Knead elastic dough. Place the dough in the refrigerator for half an hour, after wrapping it in cling film.

In the meantime, let's prepare the eggplants and filling for the filling of our pie. Eggplants should be medium-sized, without seeds.

Let's cut the eggplants very thinly into circles, I have a grater with an attachment like a shredder. You can use a vegetable cutter for cutting.

Cover a baking sheet with parchment paper, place eggplant slices on it, sprinkle them lightly with olive oil, salt and sprinkle with spices - I used dried basil.

Place the eggplants in an oven preheated to 180 degrees C for 10 minutes to dry and brown a little.

We take the cooled dough out of the refrigerator and distribute it well with our hands into the mold in which we will bake the pie. We form the sides very carefully. Place a small piece of parchment paper on top of the dough and add beans, chickpeas or just pebbles to the bottom. This is necessary so that during the baking process the dough retains its shape, and we get a base with sides. We prick the dough with a fork for the same purpose.

Remove the eggplants from the oven and place the dough base there. Prepare the base for 20-25 minutes at the same temperature. We take the finished product out of the oven.

Now let's prepare the filling for the pie. In a bowl, mix grated hard cheese, egg, dried basil, cream, salt and pepper.

Add finely chopped parsley. Mix all the filling ingredients well until smooth.

Place half of the baked eggplants on the bottom of the pie crust.

Cover the eggplant layer with filling.

Place the remaining eggplant slices on top. Place the pan with the eggplant pie in an oven preheated to 170 degrees C for 20-25 minutes.

Eggplant pie is ready!! Tender and juicy filling, golden crispy base, the pie is delicious!

We take the cake out of the mold. Let it cool slightly, about 10 minutes. During this time, the filling will set even more and become denser. Cut the pie into portions and serve, garnished with fresh thyme leaves.

Bon appetit!

Try this simple but delicious eggplant cheese pie! It is, as you may have guessed, unsweetened, but very tasty. Juicy vegetable filling and melted cheese harmonize perfectly with the crumbly dough. The kefir dough here is especially tasty: it looks like shortbread, reminds me of another wonderful snack pie - with onions and processed cheese.

Pie with eggplants and tomatoes under a cheese crust - very filling, I ate a piece with tea - and it was like I had lunch! You can also take a slice of pie instead of bread for the first or second course.

Eggplant pie with kefir is a very successful recipe, and I would like to repeat it with some other filling. For example, it should work well with mushrooms. By the way, if you don’t immediately tell your family that the pie is made with eggplants, they may well think that it is with mushrooms - the blue ones in the filling become very similar to mushrooms.

Ingredients:

For the test:

• 400 g flour;
• 1 teaspoon of soda without top;
• 1 teaspoon sugar;
• ¼ teaspoon salt;
• 200 g butter;
• 150 ml of kefir, or yogurt without additives, or low-fat sour cream;
• 0.5 tablespoon of vinegar.

I forgot to add vinegar to the dough, but it still turned out crumbly and tasty, since the soda was extinguished by the fermented milk products.
I took kefir in half with 15% sour cream. If you use only kefir or yogurt, you may need a little more flour, since these fermented milk products are less thick than sour cream.

For filling:

• 2 large eggplants or 3 medium ones;
• 3-5 tomatoes;
• 150 g hard cheese;
• 1 teaspoon sugar;
• ¼ teaspoon salt;
• 1-2 tablespoons of vegetable oil;
• Ground black pepper to taste and other spices: paprika, turmeric, all-purpose seasoning.

The original recipe on Webspoon uses olives for garnish, but I used cherry tomatoes.

How to bake:

Let's take the butter out of the refrigerator in advance, about 30 minutes before you start preparing the dough: you need the butter to soften naturally, at room temperature. If you are in a hurry, you can speed up the process in the microwave, by a couple of tens of seconds at low power - but in this case, eating rice, the butter will melt, or it will simply soften unevenly: it is already melted at the edges, but hard in the middle. And with such forcefully softened butter, the dough turns out less tasty, not so crumbly. Therefore, I recommend waiting until the oil becomes soft on its own :)

Sift the flour mixed with soda into a bowl (this way the soda will be better distributed in the flour and dissipated evenly). Add salt and sugar and grind into crumbs with soft butter.

Add kefir and sour cream, vinegar or lemon juice (optional), knead a soft dough that does not stick to your hands. If it sticks, you need a little more flour; if it crumbles, use a little kefir.

Leave the dough for half an hour at room temperature.

In the meantime, let's prepare the filling. Wash the eggplants, remove the tail, cut into 1x1 cm cubes, add salt and leave for 10 minutes.

Then rinse with cold water and leave in a colander to drain.

Heat the vegetable oil in a frying pan, add the blue ones and fry over medium heat for 4-5 minutes, stirring from time to time.

Add tomatoes, grated on a coarse grater and then rubbed through a colander/sieve, sugar, salt and spices.

Simmer for a few more minutes.

On a table sprinkled with flour or on a sheet of parchment, roll out the dough to about 3 mm thick. I baked in a 29 cm mold, but judging by the thickness of the dough, you can use a larger mold, such as a square or rectangular one.

Transfer the dough to a pan lined with parchment. We collect the edges in waves.

We spread the filling.

Grate the cheese on a coarse grater and sprinkle on top.

Decorate with cherry tomatoes.

Place the pie in the oven, preheated to 180-200C, and bake for about half an hour - until the dough is baked (check with a skewer). When the skewer is dry and the dough turns golden, the eggplant pie is ready.

Taking it out of the oven, cool for 10 minutes in the pan, and then transfer it to a dish and sprinkle with fresh herbs.

You can try the eggplant pie warm. Just drink it with warm tea, not cold water, because the pie contains processed cheese.

The pie can be served cold or hot, as you wish. I only recommend using a springform pan to make it easier to remove the pie, since the filling turns out juicy and moist, and the pie may fall apart when transferring it from a regular pan.

we will need

for test

4 tablespoons vegetable oil (originally olive oil)

salt, pepper to taste

For filling:

300-400 g eggplant (or two medium ones)

3-4 bell peppers

4-5 tomatoes

200 g grated sharp cheese

2 tablespoons prepared mustard

1-2 cloves of garlic

250 g cream

200 g sour cream (15% fat content is suitable)

50-70 g pitted olives

parsley, dill, basil

salt and pepper to taste.

First, prepare the dough. Mix flour, egg, vegetable oil and 2-3

spoons of water

Lightly salt and pepper and mix again. Ready dough

wrap it in a bag and put it in the refrigerator while it cooks

Let's start with the filling. Cut the eggplants in half and fry them in a little oil with some spices.

Until they become soft, place the eggplants in a bowl.

We roast the peppers on the fire,

We put them in a container with a tight lid, like a saucepan, so they can then easily part with their spacesuit, clean them, and cut them into pieces.

Roll out the dough and place it in a greased pan.

Spread the surface of the dough with mustard and place the mold in the freezer for a few minutes.

Cut the tomatoes into circles, remove the seeds and liquid.

In a separate bowl, beat together eggs, cream, cheese, finely chopped

greens and garlic, salt and pepper to taste.

Then place tomatoes on the dough alternating with pieces of eggplant and pepper,

Sprinkle chopped olives on top.

I welcome everyone to the pages of the Notebook!

Today with us is Dina Kolesnikova from Israel with

Delicious vegetable recipe eggplant pie

I give the floor to Dina 😉:

This recipe eggplant pie I looked at Olga (Ginger) on the say7 forum, for which I thank her very much! My family loved this rich, juicy eggplant pie.

The dough for this vegetable pie is prepared from:

• Butter (margarine) - 100 g,
• eggs – 1 pc.,
• wheat flour – 1 cup + 1 tablespoon,
• pinches of salt

Pie filling:

• Medium size eggplants - 2 pcs. (total weight slightly less than 0.5 kg),
• onions – 1 pc.,
• salt,
• vegetable oil – 50 ml

Filling for vegetable pie with eggplant:

• Eggs – 3 pcs.,
• cream 10% fat (or low-fat sour cream) - 250 ml,
• hard cheese – 100 g,
• nutmeg,
• pepper,
• spices,
• salt - to taste

Preparing shortcrust pastry for vegetable pie:

The cooled butter is grated or finely cut into pieces with a knife, mixed with one glass of flour. It turns out to be crumbs, to which we add the egg and salt. Knead the dough with your hands until smooth (you may need to add a tablespoon of flour here), wrap it in a plastic bag or film and put it in the refrigerator for 30 minutes.

During this time we are preparing

eggplant pie filling

Eggplants are cut into 0.5 cm slices, sprinkled with salt (if the eggplants are not very young, then let them stand with salt so that the bitterness goes away). Fry eggplant slices in a frying pan in vegetable oil, place on a plate to cool, sprinkle with pepper and spices.

If you like onions in your pie, fry them in half rings and cool.

Preparing the filling for an open eggplant pie

Beat eggs with cream or sour cream (not for long), add grated cheese and spices with your favorite herbs and nutmeg (a pinch).

making eggplant pie

(you can use it to make any other quick vegetable pie)

A baking dish (round, square) is greased with oil and lined with oiled baking paper. Shortbread dough is laid out on it so that high sides are formed (the dough can be kneaded into shape directly with your hands). Paper is spread on top of the dough and peas or beans are poured onto it, everything is put in the oven for 10 minutes, then the beans are removed. This is necessary so that the dough does not bubble. Eggplants and onions are laid out on the dough - the basis for the pie, and everything is filled with egg filling and cheese. We will bake the pie in the oven for 35-40 minutes at 180 degrees.

Let the cake cool slightly in the pan and transfer to a plate.

Dina Kolesnikova wishes you bon appetit!

*******************************************

Dinochka, thank you for sharing such a delicious vegetable pie with eggplant with us,

(and a deep bow to Olga!!!)

All of Dina's recipes can be found at

I’ll have to try baking a shortbread pie with zucchini or zucchini using this recipe, I think it will be quick and juicy 😉 And puff pastry will make a pie like Elena Pchelintseva cooked here (). I really love pies with vegetable fillings!

Advice:

vegetables for the pie (eggplant, zucchini, sweet peppers) do not have to be fried in a frying pan; they can be

By the way, here is a video recipe for a layered vegetable pie (quiche) with baked vegetables,

For the quiche in this recipe we use:

• Puff pastry,
• eggplant,
• zucchini (zucchini),
• Bell pepper,
• tomatoes,
• Champignon,
• olive oil

Master class in video format from Anya: