Provençal Eggplant Pie

Appetizers | Yugoslavian cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Enjoy your meal!

Ingredients

Eggplants - 5 pieces
Tomatoes - 3 pieces
Orange Bell Peppers - 3 pieces
Russian Cheese - 7.1 oz
Dijon Mustard - 2 tablespoons
Milk - 1 fl oz
Large eggs - 3 pieces
Garlic - 2 cloves
Olives stuffed with lemon - 5 pieces
Herbs - to taste
Wheat Flour - 7.9 oz
Olive Oil - 6 tablespoons
20% Sour Cream - 7.1 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.