TOP 5 recipes for making eggplant pie at home. Cooking secrets. Video recipes.
Pie … how many fans it has, and how many recipes for its preparation … After all, baking has a huge variety of fillings, which can be simple and complex. This material offers TOP 5 recipes for making an eggplant pie. If you know how to cook eggplant stew and knead the dough, then making eggplant pies will not be difficult. Such pastries are hearty, because as a rule, eggplants are supplemented with additional products. Another advantage of such baking is that these pies can be cooked all year round, because frozen vegetables are suitable for the filling.
Secrets and subtleties of cooking
- The dough for pies will be softer and looser if you replace part of the flour with cooked in a uniform and grated potatoes on a fine grater. 250 g flour replaces 1 medium potato weighing about 70 g.
- To make the dough more fluffy and fluffy, replace some of the flour with potato or cornstarch.
- The cake will simply separate from the mold if the bottom of the mold is pre-greased with butter and sprinkled with semolina.
- Chill the finished cake on the wire shelf to prevent the bottom from getting damp.
- Remove shortcrust cakes chilled from the molds.
- During baking, the oven door must not be opened for the first 20 minutes.
- The cake will not harden for a long time if it is kept in an earthenware dish and covered with a napkin.
- When buying an eggplant, pay attention to the stalk: it should be green and firm.
- High quality eggplants with a tough, glossy and shiny skin. If the fruits are wrinkled and wrinkled, discard the purchase.
- The bluish-black fruit has the most delicate taste.
- Eggplants are ideally combined with many products: tomatoes, zucchini, bell peppers, cheese, mushrooms, ham, olives, garlic.
- The larger the fruit, the older it is and the higher the likelihood that it will taste bitter.
How to remove bitterness from eggplant
There are several ways to remove bitterness from eggplant. Let's consider the most popular ones.
- By boiling without salt. To do this, cut the fruits as you like and put them in boiling water for 2 minutes.
- With salt - dry method. Sprinkle the sliced eggplants generously with salt, stir and leave for 15 minutes. When juice is released from them, rinse the fruits with running water.
- With salt - wet method. Soak sliced eggplants in salted water for half an hour for 15 minutes. Then squeeze them well.
Provencal eggplant pie
The Provencal eggplant pie turns out to be delicious, besides, it is very easy to perform.
- Calorie content per 100 g - 370 kcal.
- Servings Per Container - 1 Pie
- Cooking time - 1 hour 45 minutes
Ingredients:
- Eggplant - 5 pcs.
- Flour - 225 g
- Sweet bell pepper - 3 pcs.
- Sour cream 20% - 300 g
- Russian cheese - 200 g
- Tomatoes - 3 pcs.
- Garlic - 2 cloves
- Granular mustard - 2 tablespoons
- Pitted olives - 5 pcs.
- Chopped parsley - 20 g
- Eggs - 3 pcs.
- Milk - 50 ml
Cooking Provencal Eggplant Pie:
- For the dough, combine flour, olive oil, eggs, salt and mix everything to make a crumb. It is more convenient to do this in a food processor. If you want a smooth dough, add 1-2 tbsp. water.
- Put the finished dough in the refrigerator immediately.
- For the filling, cut the eggplants and bell peppers into thin slices and put on a baking sheet greased with olive oil in one layer and send them to the preheated oven to 180 degrees for half an hour, so that the vegetables become soft and a brown crust forms.
- Cut the tomatoes into thin rings.
- To pour, beat eggs with sour cream and milk until smooth. Add grated cheese, minced garlic and finely chopped herbs.
- Take the dough out of the refrigerator, roll it out and put it in the mold, making the sides.
- Brush the dough with mustard and lay out the tomatoes cut into rings, on which place the baked eggplant and pepper, and on top a few chopped olives.
- Pour the filling over the vegetables and send the Provencal eggplant pie to bake in the oven until golden brown for 25 minutes.
- Serve both warm and cold.
Eggplant and cheese pie
Tasty, aromatic and satisfying - a pie with eggplant and cheese, which is not a shame to serve even on a festive table.
Ingredients:
- Butter - 50 g
- Sour cream - 150 g
- Salt - 0.5 tsp
- Soda - 0.5 tsp
- Sugar - 1 tsp
- Flour - 400 g
- Eggs - 1 pc.
- Eggplant - 800 g
- Adyghe cheese - 300 g
- Hard cheese - 200 g
- Garlic - 2 cloves
- Greens to taste
- Sesame - 1 tablespoon
Making an eggplant and cheese pie:
- Wash the eggplants, prick with a fork and send to a preheated oven up to 200 ° C for 30 minutes. Then cool, peel and chop finely.
- Mash the Adyghe cheese with a fork and mix with the eggplant pulp. Salt and pepper, add garlic and herbs passed through a press.
- Grate hard cheese on a coarse grater.
- Combine eggs, room temperature butter and sour cream for the dough. Add salt, sugar, baking soda and flour. Knead a soft dough.
- Roll out the dough and place it in a baking dish, making sure the sides are not high. Leave a small portion of the dough for garnish.
- Put eggplants with Adyghe cheese on the dough, and sprinkle with cheese shavings on top. Use the remaining dough to make a wire rack and place on top of the pie. Lubricate it with oil and sprinkle with sesame seeds.
- Bake the pie in a preheated oven to 180 ° C for 40 minutes.
- Serve both warm and cold.
Sandy vegetable pie with eggplant
Spectacular, original and tasty - a delicious vegetable shortcrust pastry pie with a lot of juicy filling!
Ingredients:
- Flour - 400 g
- Butter - 150 g
- Eggs - 2 pcs.
- Cold water - 50 ml
- Salt - 0.5 tsp
- Eggplant - 2 pcs.
- Zucchini - 2 pcs.
- Bulgarian pepper - 3 pcs.
- Tomatoes - 3 pcs.
- Basil and parsley - several sprigs
- Ham - 100 g
- Hard cheese - 100 g
- Salt to taste
- Ground black pepper - to taste
- Sugar - 0.5 tsp
- Vegetable oil - for frying
Cooking Eggplant Shortcrust Vegetable Pie:
- For the dough, combine butter at room temperature with sifted flour and rub into small crumbs with your hands. Add eggs, salt and knead the dough. Pour in water and knead an elastic dough, which form into a bun and refrigerate for 30 minutes.
- Cut the eggplants and zucchini into 1-1.5 cm cubes and fry in a frying pan in vegetable oil for 4-5 minutes, stirring until half cooked.
- Peel the bell peppers from the seed box, cut into cubes, like eggplants, and also fry until golden brown.
- Cut the tomatoes from below, pour boiling water over for 1-2 minutes. Then pour over with cold water, remove the skin and cut into cubes.
- Finely chop the basil and parsley, grate the hard cheese on a coarse grater, and cut the ham into cubes.
- Remove the dough from the refrigerator, divide into two equal parts and roll each into a thin layer.
- Put the first sheet of rolled dough into a baking dish and make small sides.
- Put the fried zucchini with eggplant, bell pepper on the dough and sprinkle with herbs. Top with chopped tomatoes and ham and sprinkle with cheese.
- Cover the filling with a second layer of dough, seal the edges and pierce it in several places with a fork so that steam escapes and the cake does not crack during baking.
- Lubricate the pie with egg yolk and send to bake in a heated oven to 190 ° C for 30 minutes.
Quiche with eggplant
The zest of the eggplant quiche is sun-dried tomatoes, which are a typical product of the cuisine of Southern Italy, where no dish is complete without them.
Ingredients:
- Unsweetened shortcrust pastry - 1 pack (500 g)
- Eggplant - 1 pc.
- Sun-dried tomatoes - 3 pcs.
- Fresh tomatoes - 2 pcs.
- Goat cheese - 15 0g
- Suluguni - 50 g
- Eggs - 3 pcs.
- Milk - 50 ml
- Olive oil - 2 tablespoons
- Dried oregano - pinch
- Salt to taste
- Ground black pepper - to taste
Cooking quiche with eggplant:
- Cut the eggplants into small cubes and fry in a pan in hot oil until golden brown. Then pat dry with a paper towel.
- Cut sun-dried tomatoes into small pieces, fresh tomatoes into quarters. Mash the goat cheese with a fork until smooth, and beat the eggs with a mixer with milk.
- Roll out the dough in a layer of 0.5 cm and put in a shallow round shape with a grooved edge, making low sides.
- Spread the goat cheese over the bottom, put the eggplants with sun-dried and fresh tomatoes on top. Sprinkle everything with salt, pepper and oregano.
- Pour the egg mixture evenly over the filling and cover with grated suluguni cheese.
- Send the quiche with eggplants to bake in a preheated oven to 200 ° C for 30 minutes.
Lavash puff pie with eggplant and feta cheese
Lavash puff pie with eggplant and feta cheese is prepared like lasagna, sandwiching layers of lavash with juicy filling. You can serve baked goods warm or hot.
Ingredients:
- Lavash - 3 large sheets
- Eggplant - 4 pcs.
- Sweet pepper - 1 pc.
- Vegetable oil - 2 tablespoons
- Salt to taste
- Garlic - 5 cloves
- Cilantro - large bunch
- Canned chopped tomatoes - 600 g
- Unsalted cheese - 500 g
Cooking puff pastry from pita bread with eggplant and feta cheese:
- Cut the eggplants into 1 cm thick circles and fry in vegetable oil on both sides until golden brown.
- Finely chop the garlic and sauté in oil for 1 minute, then add the diced bell peppers and canned tomatoes along with the liquid. Cook over medium heat until thick, 15 minutes.
- Then season with salt and pepper, add chopped cilantro and cook for 1 minute.
- Grate cheese.
- Cut the pita bread sheets into 3 parts and put the first sheet in a baking dish.
- Brush it with the tomato mixture, lay out a layer of eggplant and cover with a second piece of pita bread.
- Grease everything again with the tomato mixture, sprinkle with feta cheese and cover with the next piece of pita bread.
- Continue to alternate layers, and sprinkle the top layer with feta cheese.
- Cover the mold with foil and place in a preheated oven to 190 ° C for 20 minutes. Then remove the foil and continue baking for 10 minutes until golden brown.
