Greek Eggplant and Walnut Pie |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A leetle taste of Greece right at home. Adapted from Gourmet. Add some cooked spicy sausage for a complete meal, if desired. Ingredients:
2 -3 small eggplants, peeled & cut into 1/2 -thick rounds or 2 -3 medium eggplants, peeled & cut into 1/2 inch -thick rounds |
olive oil, divided |
1 large leeks (white and pale green parts only) or 5 -6 green onions |
2 garlic cloves, minced |
1 large egg, beaten |
1 cup sharp white cheddar cheese, coarsely grated |
1/3 cup romano cheese, coarsely grated |
1/2 cup walnuts, chopped |
1/2 teaspoon ground cumin |
1/2 teaspoon greek oregano |
1 double crust pie crust |
Directions:
1. Sprinkle eggplant with salt and drain in a colander 30 minutes; pat dry.
2. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat until hot; fry eggplant in batches, adding about oil, if needed and turning once, until tender and golden brown, 5 -7 minutes.
3. Drain on paper towels and cool to room temperature.
4. Wipe skillet clean.
5. Preheat oven to 375° with rack in middle level.
6. Halve leek/green onion lengthwise and thinly slice.
7. Cook leek in 1 tablespoons oil in skillet over medium heat until golden, 5-7 minutes.
8. Add garlic to release fragrance; sauté about 2 minutes.
9. Transfer to a bowl.
10. Chop eggplant; add leek-garlic mixture with egg, cheeses, nuts, oregano, cumin, and salt and pepper to taste.
11. Place one crust pie shell in 8”or 9 pie plate. Reserve remaining for top;.
12. brush lightly with oil.
13. Spread filling evenly in shell; cover with remaining pie crust and brush with a little olive oil.
14. Cut several slits in top (to vent) and bake until golden brown, 45-50 minutes.
15. Let stand 10 minutes before slicing into wedges.
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