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Eggplant pie
Eggplant pie
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Eggplant pie packed with flavorful cheeses.
Ingredients:
  • 5 medium (about 350g each) eggplants, cut into 1 cm-thick rounds
  • Salt, for degorging eggplant
  • 250mls (1 cup) olive oil
  • Olive oil, for greasing dish
  • 250g mozzarella, grated
  • 200g goat's cheese, cut into small pieces
Instructions:
  • Lay out eggplant slices in a single layer on trays. Lightly sprinkle with salt and let sit for 30 minutes. Rinse the eggplant slices in batches under cold running water in a colander to remove the salt. Drain and press between paper towels to remove excess moisture.
  • Preheat the chargrill on high heat. Generously brush one side of the eggplant slices with olive oil and place them on the hot chargrill, oil side down. Grill until charred, then brush with more olive oil, flip, and continue grilling until tender. Place the grilled eggplant on a wire rack and repeat with the remaining slices.
  • Preheat the oven to 200°C, then generously brush a 25cm quiche dish with fragrant olive oil.
  • For the pie, layer eggplant slices in the quiche dish, alternating with mozzarella and goat's cheese. End with a final eggplant layer. Bake in the oven until cheese melts and pie is heated through, around 20 minutes. Cool, cover with plastic wrap, refrigerate, then slice into wedges to serve.

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