Provençal Eggplant Pie
Baking and Desserts | French cuisine
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
8
Description
Instead of or alongside parsley, you can add any favorite herbs: marjoram, basil, oregano. They will give the pie an even more Provençal flavor. It can be served warm or cold, accompanied by well-chilled white or rosé wine. Enjoy your meal!
Ingredients
- Eggplants - 5 pieces
- Tomatoes - 3 pieces
- Sweet Pepper - 3 pieces
- Dijon Mustard - 2 spoons
- Russian Cheese - 7.1 oz
- Milk - 1 fl oz
- Large eggs - 3 pieces
- Garlic - 2 cloves
- Olives stuffed with lemon - 5 pieces
- Wheat Flour - 7.9 oz
- Chopped Sage Leaves - 0.7 oz
- 20% Sour Cream - 10.6 oz
Step by Step guide
Step 1
Dough: Combine 225 grams of plain white flour, 4 tablespoons of olive oil, 1 egg, salt, and pepper in a food processor or mixer until the mixture resembles crumbs. You can add 1-2 tablespoons of water to turn the crumbs into a smooth dough, which should then be placed in the refrigerator immediately.
Step 2
Filling: thinly slice the eggplants and peppers (they are particularly delicious when they are young and have thin skins, as they add a wonderful aroma to the pie), arrange them in a single layer on a baking sheet, drizzle with olive oil, and place in a preheated oven. Bake until the vegetables are tender and a brown crust forms (about 30 minutes).
Step 3
Slice the tomatoes into thin rings.
Step 4
Prepare the filling: whisk together the eggs, sour cream, milk, and cheese, then add the garlic (minced) and a handful of finely chopped herbs (I use parsley).
Step 5
Take the dough out of the refrigerator. Roll it out in a baking dish (I usually choose one that I won't be embarrassed to put directly on the table: a clear rectangular one works, but a white ceramic dish for cakes is also suitable). It's convenient to use a small rolling pin, which easily maneuvers around the corners of the dish.
Step 6
Spread a thin layer of mustard over the dough using a brush or a soft, flexible spatula. Arrange sliced tomatoes on top of the mustard, followed by the cooked eggplant and bell peppers, and finish with a few sliced pitted olives on top.
Step 7
Evenly drizzle the vegetables with the dressing.
Step 8
Bake in the oven until golden brown (about 20–25 minutes).
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