John Myers
Vegetables: Eggplant Pie
The perfect vegetables: eggplant pie recipe with a picture and simple step-by-step instructions.
- 6 piece Eggplant
- 5 piece Eggs
- 250 g Sour cream
- 100 g Roasted almond slivers
- Breadcrumbs
- Olive oil
- Salt, pepper, ras el hanout, harissa
- Cut the aubergines lengthways into 1 cm thick slices. Line a baking sheet with parchment paper and brush it with a little olive oil. On it lay out the eggplant slices – it will be 2-3 trays. Mix approx. 4 tablespoons of olive oil with approx. 1/2 teaspoon of harissa and brush the aubergine slices with it. Bake in the oven preheated to 225 ° C for about 15 minutes, until the aubergine slices are soft and golden yellow.
- Brush a round baking dish with olive oil and sprinkle with breadcrumbs. Line the dish with eggplant slices in a star shape, lightly salt and sprinkle half of the almond sticks; put some slices back to cover and puree the rest of the aubergine slices.
- Whisk the eggs with the sour cream, season with salt, pepper and approx. 1 teaspoon Ras el Hanout and mix with the pureed aubergines. Pour this mixture into the dish lined with aubergine slices, cover with the remaining aubergine slices and sprinkle with the remaining almond sticks.
- Put the tin in the oven preheated to 200 ° C and bake for about 30 minutes on top / bottom heat until the filling is firm. Let the form rest briefly, then run along the edge with a knife to detach the cake from the form and fall onto a plate.
- Goes well with a tomato or mixed salad.
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