A light summertime entree, Eggplant Pie is good whether served hot, warm or cold. It makes a surprisingly light, but satisfying, meal when paired with a salad.
Serves 6.
Ingredients:
Filling:
- 1 medium globe eggplant
- 2 medium ripe tomatoes
- 1 jalapeno pepper
- 2 cloves garlic
- 1 tsp dried oregano
- 2 Tbsp olive oil
- 4 eggs, beaten
- 3 Tbsp Parmesan cheese, grated (divided use)
- 1/3 c sliced or chopped green salad olives, drained
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
Crust:
- 2/3 c all-purpose flour
- 2/3 c whole wheat flour
- 2 Tbsp Parmesan cheese, grated
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/3 c vegetable shortening
- 5-6 Tbsp ice water
Directions:
- Cut unpeeled eggplant into 1/2 inch cubes. Place in colander and sprinkle lightly with kosher salt. Toss the eggplant and sprinkle with a bit more salt. Allow to stand at least 20 minutes while continuing with recipe.
- Coarsely chop the tomatoes. Seed and mince the jalapeno. Mince the garlic. Set aside.
- Prepare crust by mixing AP flour and whole wheat flour in a medium bowl. Add Parmesan, salt and pepper and blend well. Cut in the shortening with a fork until there are pea-sized crumbles in the bowl. Add the ice water a tablespoon at a time until the dough comes together nicely. (The humidity in the air will affect the amount of water required.) Roll out the dough on a floured board and lay the rolled pastry in a 9.5 inch pie pan, fluting the edges. Place the pie shell in the freezer a few minutes while continuing with the filling.
- Preheat the oven to 375 degrees F. Rinse the eggplant and roll it in a clean tea towel to dry. In a large skillet, heat the olive oil. Add the eggplant and sauté for 3 minutes. Add the tomatoes, jalapeno, garlic, and oregano and sauté until aromatic, about 1-2 minutes. Set aside.
- In a medium bowl, lightly beat the eggs. Add salt, pepper, 2 Tbsp of the Parmesan and the green olives. Remove the pie shell from the freezer and add the sautéed vegetables in a neat layer. Pour the egg mixture evenly on top. Bake 25 minutes; add the remaining tablespoon of Parmesan to the top of the pie and bake another 10 minutes, or until set up and beginning to brown.