Skip to content
  • by

Eggplant Pie

Eggplant Pie 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.



  • 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


  • 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


  1. 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.
  2. Coarsely chop the tomatoes. Seed and mince the jalapeno. Mince the garlic. Set aside.
  3. 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.
  4. 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.
  5. 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.

Leave a Comment

Your email address will not be published. Required fields are marked *