Published in the TML Magazine Issue 7, 2020
EGGPLANT PIE
By Evi Skoura
https://thehealthycook.gr/en/
@thehealthycookblog
Ingredients
- 3 medium eggplants, cut into small cubes
- 2 medium onions, cut into slices
- 4 tablespoons olive oil
- 3 eggs, beaten
- 130 gr. feta cheese, crumbled
- ½ cup of chopped parsley
- 1 pinch of dry oregano
- Salt, pepper
- A bit of grated hard cheese, for sprinkling
Mush:
- 500 gr. whole wheat emmer flour
- 2 ¼ cups (560ml) of milk
- 2 tablespoons of olive oil
- Salt, pepper
Instructions
- Heat the olive oil in a large pan and sauté the eggplants and onions with some salt until softened.
- Transfer the mixture to a bowl and, after it cools a bit, mix it with eggs, feta, parsley and oregano.
- In another large bowl, prepare the mush, mixing well all the ingredients and then add it to the eggplant mixture.
- Pour into an oiled, non-stick round baking dish with a diameter of 28-29cm, sprinkle with the grated hard cheese (I like kefalotiri) and bake in a preheated oven at 200° C for about 1 hour.
DOWNLOAD FREE CALENDARS & LISTS
Our issues are timeless throughout the year, therefore they are not numbered by seasons, but by numbers.
