Baked Potato, Mushroom, and Eggplant Pie
⏳ Time
2 hours
🥕 Ingredients
10
🍽️ Servings
4
Description
Baked Potato, Mushroom, and Eggplant Pie
Ingredients
- Potatoes - 12.3 oz
- White mushrooms - 8.8 oz
- Eggplants - 5.3 oz
- White bread - 4.2 oz
- Caraway Seeds - 1 bunch
- Marjoram - 1 bunch
- Extra virgin olive oil - 3 tablespoons
- Salt - to taste
- Ground Black Pepper - to taste
- Oregano - 1 bunch
Step by Step guide
Step 1
Crush the bread into coarse crumbs using a blender.
Step 2
Finely chop the bunch of caraway seeds, marjoram, and oregano, and add them to the bread crumbs. Season with salt and freshly ground black pepper, add 2-3 tablespoons of olive oil, and mix, evenly distributing the oil and spices.
Step 3
Slice the peeled potatoes into rounds about 2-3 mm thick, drop them into boiling water, and let them cook for 4 minutes.
Step 4
Slice the peeled eggplant into rounds about 2-3 mm thick. Chop the peeled mushrooms into evenly sized pieces.
Step 5
Line a round baking dish (approximately 22 cm in diameter and 14 cm high) with parchment paper, lightly moisten it with olive oil, and sprinkle a layer of bread crumbs with spices on the bottom. Layer the pie until the dish is filled or the ingredients run out (remember to season each layer): potatoes, bread, mushrooms, bread, eggplant. The final layer should consist of potatoes and bread on top (the bread will later form a nice crispy crust). Press down on the resulting pie to compact the layers.
Step 6
Bake in the oven at 356°F until cooked through.
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