Try this simple but amazingly mouth-watering Eggplant Cheese Pie! It is, as you may have guessed, savory, but very tasty. Juicy vegetable filling and melted cheese are in perfect harmony with crumbly dough. The kefir dough here is especially tasty: it looks like shortbread, it reminds me of another wonderful snack pie - with onions and processed cheese.

A pie with eggplant and tomatoes under a cheese crust - very satisfying, I ate a piece with tea - and it seemed like I had lunch! You can also take a slice of pie instead of bread for the first or second course.

Kefir eggplant pie is a very successful recipe, and I want to repeat it with some other filling. For example, with mushrooms it should turn out well. By the way, if you do not immediately tell your family that the pie is with eggplant, they may well think that it is with mushrooms - the blue ones in the filling become very similar to mushrooms.

Ingredients:

For test:

• 400 g flour;
• 1 teaspoon of soda without top;
• 1 teaspoon of sugar;
• ¼ teaspoon salt;
• 200 g butter;
• 150 ml of kefir, or yogurt without additives, or low-fat sour cream;
• 0.5 tablespoon of vinegar.

I forgot to add vinegar to the dough, but it still turned out crumbly and tasty, because the soda was extinguished by sour-milk products.
I took kefir in half with 15% sour cream. If you use only kefir or yogurt, you may need a little more flour, as these fermented milk products are less thick than sour cream.

For filling:

• 2 large eggplants or 3 medium ones;
• 3-5 tomatoes;
• 150 g of hard cheese;
• 1 teaspoon of sugar;
• ¼ teaspoon salt;
• 1-2 tablespoons of vegetable oil;
• Ground black pepper to taste and other spices: paprika, turmeric, universal seasoning.

The original Webspoon recipe uses olives for garnishing, but I used cherry tomatoes.

How to bake:

Put the butter out of the refrigerator in advance, about 30 minutes before you start preparing the dough: you need the butter to soften naturally, at room temperature. If you are in a hurry, you can speed up the process in the microwave, by a couple of tens of seconds at low power - but in this case there is rice that the butter will melt, or it will simply soften unevenly: already melted at the edges, and hard in the middle. And with such forcibly softened butter, the dough turns out to be less tasty, not so crumbly. Therefore, I recommend waiting until the oil becomes soft on its own :)

Sift the flour mixed with soda into a bowl (so the soda is better distributed in the flour and extinguished evenly). Pour salt and sugar there, grind into crumbs with soft butter.

Add kefir and sour cream, vinegar or lemon juice (optional), knead a soft dough that does not stick to your hands. If it sticks, you need a little more flour; if crumbles - a little kefir.

Leave the dough for half an hour at room temperature.

In the meantime, let's prepare the filling. Wash the eggplant, peel it from the tail, cut into cubes 1x1 cm, salt and leave for 10 minutes.

Then rinse with cold water and leave in a colander to drain the water.

We heat the vegetable oil in a frying pan, spread the blue ones and fry over medium heat for 4-5 minutes, stirring from time to time.

Add tomatoes, grated on a coarse grater and then rubbed through a colander / sieve, sugar, salt and spices.

Simmer for a few more minutes.

On a table sprinkled with flour, or on a sheet of parchment, roll out the dough about 3 mm thick. I baked in a 29 cm pan, but judging by the thickness of the dough, you can also use a large mold, such as a square or rectangular one.

We shift the dough into a form lined with parchment. We collect the edges in waves.

Lay out the filling.

Three cheese on a coarse grater and sprinkle on top.

Decorate with cherry tomatoes.

We put the cake in the oven, heated to 180-200C, and bake for about half an hour - until the dough is baked (we check with a skewer). When the skewer is dry and the dough turns golden, the eggplant pie is ready.

Taking it out of the oven, cool for 10 minutes in the form, and then transfer to a dish and sprinkle with fresh herbs.

Eggplant pie can be tasted warm. Just drink not cold water, but warm tea, because there is melted cheese in the pie.

Date: 2014-10-03

Hello, dear readers of the site! Autumn is in full swing, on the shelves of stores there is an abundance of all kinds of vegetables, affordable and inexpensive. I bring to your attention a recipe for a pie with tomatoes and eggplant, very simple to prepare, but unusually fragrant, juicy and very tasty. This vegetable pie in a delicate cheese and sour cream filling, with spicy notes of garlic, will surely please your household, try to cook it, it is really very tasty!

Dough Ingredients:

• Eggs - 1 pc.
• Flour - 250 gr.
• Vegetable oil - 3 tbsp.
• Water - 2 tbsp.
• Salt - a pinch

For filling:

• Eggplant - 2 pcs.
• Tomatoes - 2 pcs.
• Sour cream - 300 ml
• Eggs - 2 pcs.
• Cheese - 200 gr.
• Garlic - 4 tooth.
• Greens
• Salt, pepper to taste

How to make eggplant and tomato pie:

For the dough, beat the egg into flour, add vegetable oil, water and salt. Knead the elastic dough, wrap it in cling film and put it in the refrigerator for 10-15 minutes.

Wash the eggplant, cut into plates about 5 mm thick, salt and leave for 15 minutes, so that bitterness comes from them.

Then wash the eggplant and fry in a pan in vegetable oil on 2 sides.

For filling, mix sour cream with eggs, grated cheese, chopped garlic and herbs, season to taste.

Roll out the dough into a thin layer and put in a baking dish, making the sides. If you, like me, use a silicone mold, then you do not need to lubricate it with oil. The bottom of the dough can be smeared with mustard.

Spread eggplant on the dough, alternating them with tomatoes.

Top with prepared mixture.

Bake in preheated to 180 gr. oven for approximately 50 minutes.

I welcome everyone to the pages of the Notebook!

Today we have Dina Kolesnikova from Israel with

delicious vegetable recipe eggplant pie

I give the floor to Dina 😉 :

This recipe eggplant pie I spied on Olga (Ginger) on the say7 forum, for which many thanks to her! My family loved this hearty, juicy eggplant pie.

The dough for this vegetable pie is made from:

• Butter (margarine) - 100 g,
• eggs - 1 pc.,
• wheat flour - 1 cup + 1 tablespoon,
• a pinch of salt

Pie filling:

• Medium-sized eggplant - 2 pcs. (total weight is slightly less than 0.5 kg),
• onion - 1 pc.,
• salt,
• vegetable oil - 50 ml

Filling for vegetable pie with eggplant:

• Eggs - 3 pcs.,
• cream 10% fat (or low-fat sour cream) - 250 ml,
• hard cheese - 100 g,
• nutmeg,
• pepper,
• spices,
• salt - to taste

Preparation of shortcrust pastry for vegetable pie:

Chilled butter is rubbed on a grater or finely cut into pieces with a knife, mixed with one glass of flour. It turns out crumbs, in which we add the egg and salt. The dough is kneaded by hand until smooth (you may need to add a tablespoon of flour here), wrapped in a plastic bag or film and put in the refrigerator for 30 minutes.

During this time we are preparing

eggplant pie filling

Eggplants are cut into 0.5 cm circles, sprinkled with salt (if the eggplants are not very young, then let them stand with salt so that the bitterness goes away). Fry eggplant circles in a pan in vegetable oil, put on a plate to cool, sprinkle with pepper and spices.

Who loves onions in a pie, fry it in half rings and cool.

Preparation of filling for an open eggplant pie

Eggs with cream or sour cream are beaten (not for long), grated cheese and spices with your favorite herbs and nutmeg (a pinch) are added to them.

making eggplant pie

(based on it, you can cook any other quick vegetable pie)

A baking dish (round, square) is greased with oil, lined with oiled baking paper. Shortbread dough is laid out on it, so that high sides are obtained (the dough can be kneaded directly with your hands in shape). Paper is spread on top of the dough and peas or beans are poured on it, everything is put in the oven for 10 minutes, then the beans are removed. This is necessary so that the dough does not bubble. Eggplants and onions are laid out on the dough - the basis for the pie, everything is poured with egg filling with cheese. We will bake the cake in the oven for 35-40 minutes at 180 degrees.

Allow the cake to cool slightly in the form and transfer to a dish.

Bon appetit wishes you Dina Kolesnikova!

*******************************************

Dinochka, thank you for sharing such a delicious eggplant vegetable pie with us,

(and low bow to Olga!!!)

All of Dina's recipes can be viewed at

I’ll have to try to bake a shortbread pie with zucchini or zucchini according to this recipe, I think it will be quick and juicy 😉 Yes, and such a pie will turn out from puff pastry, as Elena Pchelintseva cooked with us here (). I love vegetable pies!

Advice:

vegetables for the pie (eggplant, zucchini, sweet peppers) do not have to be fried in a pan, they can

By the way, here is a video recipe for a puff vegetable pie (quiche) with baked vegetables,

For the quiche, this recipe uses:

• Puff pastry,
• eggplant,
• squash (zucchini),
• Bell pepper,
• tomatoes,
• Champignon,
• olive oil

Master class in video format from Anya:

Delicious and beautiful cake according to this recipe is very satisfying. It can be “lightened”: do not use minced meat for cooking. Just fry onion and garlic in oil, close everything with eggplant and tomatoes, pour dressing. Delicate pie dough goes well with fragrant vegetables and minced meat. Try to cook: you will not regret it - it is very tasty.

Ingredients

• 100 grams of butter;
• 5 tablespoons of kefir of any fat content;
• one and a half glasses of flour;
• half a teaspoon of salt.

• 300 grams of any minced meat;
• onion head;
• garlic cloves (to taste);
• eggplant and tomatoes;
• salt and black ground pepper - to taste;
• a piece of hard cheese;
• vegetable oil (a few tablespoons) - for frying.
• Refueling
• one fresh chicken egg;
• 200 grams of sour cream;
• 80 grams of hard cheese.

Cooking

We take the butter out of the refrigerator in advance so that it becomes soft. We put it in a bowl. Alternatively, frozen butter can be grated on a fine grater. Sift the flour through a sieve into a bowl with butter, add salt, pour in kefir of any fat content and knead a stiff dough. We put the dough in a bag, close it and put it in the refrigerator for half an hour.

One large head of onion (if you like, take more onion) cut as small as possible, fry in odorless sunflower oil until soft. Together with onions, we also fry finely chopped garlic cloves (take to taste). Then put minced meat in a pan with onions (I have pork + beef, but you can use any other). Fry everything together until minced meat is ready.

Transfer the minced meat to a bowl, salt and pepper to taste. Wash young eggplants thoroughly, remove the tails and cut into circles 5-7 millimeters thick. Fry the eggplant in a frying pan, in hot vegetable oil, until golden brown. Place on a plate lined with paper towels. When the dough lies down for the right time in the refrigerator, we roll it out along the diameter of the mold (so that it is enough for the sides).

We spread the dough in a mold (I have a diameter of 24 centimeters), greased with vegetable oil, forming sides. Put the minced meat on the dough with the first layer, leveling with a spoon. Sprinkle the meat with hard cheese, grated on a coarse grater. Lay out the eggplants in the second layer, alternating them with circles of tomatoes.

Prepare the filling for the pie in a bowl. We drive in a fresh chicken egg, add sour cream and mix until smooth. Add cheese grated on a coarse grater (according to the recipe), mix again. Pour the resulting filling onto the cake. We send the form with the pie to the oven, heated to 200 degrees, for 35-40 minutes. Tender and tasty cake is cut into portioned pieces and served to the table.

What is ratatouille? Cartoon!

This is a delicious vegetable stew, a favorite summer dish of the inhabitants of Southern France, which the peasants from Nice, and after them the whole world, have been cooking for over 200 years! Only in different parts they call it differently: the French say “ratatouille” (rata - food, touiller - mix); the Spaniards - "pisto", the Italians - "caponata"; Catalans - "samfaina"; Hungarians - "lecho", and we - "stew"! Did you know? Yes, yes, the most summer stew of eggplant, zucchini, peppers and tomatoes! This unpretentious but delicious summer recipe has become the signature dish of the tailed chef from the cartoon of the same name. Only the serving there was unusual - not in the form of diced vegetables, but in the form of sliced ​​\u200b\u200bcircles and laid in a spiral. Effective and original. And what happens if you put ratatouille ... in a pie?

Thin, crispy dough, and under the golden crust - a lot of juicy vegetable stuffing!

A pie for a lover of vegetable stews, but, by the way, a little ham is added to the filling. So it turns out a very fragrant, satisfying, big pie for the whole family! Here and vegetables, and meat, and bread (dough) - such a pie can replace a whole dinner! I have baked such a vegetable pie twice already :) Well, let's try it?

Ingredients:

For a mold with a diameter of 29 cm:

For test:

• 400 g flour;
• 150 g butter;
• 2 small eggs;
• 50 ml of cold water;
• 0.5 teaspoon salt.

For the vegetable filling:

• 2 young zucchini;
• 2 small eggplants;
• 3 red bell peppers;
• 3-4 ripe, large tomatoes;
• Basil, parsley - several branches each;
• 100 g of ham or tasty sausage;
• Salt, ground black pepper to your taste;
• 0.5 teaspoon of sugar;
• Vegetable oil for frying vegetables;
• Butter for greasing the mold;
• 1 egg white;
• 50-100 g of hard cheese, which melts well (I added egg white and cheese to the filling, because in the original version, just with vegetables, the delicious filling fell out of the pie onto a plate when biting. And the egg and cheese bind the filling a little, and pieces vegetables are better "keep to the heap).
• 1 egg yolk and 1 teaspoon milk for greasing the pie.

How to bake:

Let's knead the dough. It turns out very similar to shortbread in terms of cooking technology and taste, but more elastic, as it contains not only yolks, but also proteins. Therefore, the dough rolls out easily, does not tear, it can be used to make decorations for a pie, almost like yeast.

Let the butter sit at room temperature for 20 minutes to soften. Sift flour into a bowl with oil and grind with your hands into crumbs.

We add eggs, salt and knead the dough, gradually pouring in cold water - not all at once, but as much as necessary so that the dough stops crumbling and becomes a whole bun, soft, but not sticky.

We put the dough in the refrigerator, and in the meantime we prepare the vegetable filling for the pie.

All vegetables are washed. We cut zucchini or zucchini into cubes of 1-1.5 cm. The skin, if it is thin, you can not peel it off. We heat 1-1.5 tablespoons of vegetable oil in a frying pan: olive or sunflower oil, fragrant, is suitable. Add zucchini and fry for 4-5 minutes, stirring occasionally, until half cooked.

In the meantime, we will cut the eggplants in the same cubes. When the zucchini becomes slightly soft and slightly golden, transfer from the pan to a plate lined with paper towels.

And pour the blue ones into the pan and also fry, stirring, until a little ruddy.

Then pour onto another plate with a napkin to soak up excess oil.

And pour chopped onion and ham into the pan, cut into the same cubes as vegetables. Stirring, fry for 3-4 minutes, and while it is fried, cut the pepper into strips and then into small square pieces.

Add pepper to the onion with ham, fry a little together. Our task is not to fry the products, but to achieve softness and light rosyness.

While the pepper is sauteing, pour boiling water over the tomatoes, slightly cut from the bottom, for 1-2 minutes, then pour over them with cold water and remove the skin. Cut the tomatoes into cubes. If you are a little too lazy to do all this, or it's a winter thing, you can use canned tomatoes in tomato juice.

Add tomatoes to the pan, season with salt, pepper, basil (can be dried) and parsley (fresh or frozen); add chopped garlic.

We mix the whole appetizing company and cook for 15 minutes over medium-high heat so that the liquid evaporates, stirring from time to time.

When the tomato paste with ham and pepper has cooled down, we combine it with the rest of the ingredients of the filling: fried zucchini and blue ones.

Add to taste and stir. The filling for the vegetable pie is ready!

Now we take the dough out of the refrigerator and divide it into two equal parts.

Prepare a form - small, with low sides. I took the form for tart. Cover the bottom of the mold with baking paper. Grease the paper and sides of the mold with butter.

Having shaken the table with flour, roll out one part of the dough into a thin circle, 2 mm thick, and a few cm in diameter more than the bottom of the mold, so that the dough is enough for the sides.

Roll out the second part of the dough into a cake 1-2 cm smaller than the first.

Having wound the cake on a rolling pin, we transfer it to the form and unwind it.

Carefully lining the sides with dough, cut off the edges by rolling with a rocking chair over the form.

Pour the filling into the form with the dough.

Spread the filling evenly with a spoon.

Carefully cut off the edges of the second cake so that it becomes round.

Similarly, we transfer the top cake, evenly laying it on top of the cake.

We carefully pinch the edges of the upper and lower cakes. To make it more convenient, I pry the edges of the bottom cake with a teaspoon handle.

We poke the top cake with a fork in several places so that a couple of juicy fillings have somewhere to go and the cake does not crack during baking.

We blind the rest of the dough into a lump, roll it out a couple of millimeters thick and make decorations.

Decorate the cake and brush with egg yolk beaten with a spoonful of milk. With decoration, my daughter and I tinkered, but it's worth it! It is very interesting to make such beauty :)

We send the cake to the oven for 30 minutes at 190-200C. At the end, to redden, you can add up to 210C. Readiness is determined by the dough and the color of the crust: if the dough is not raw, soft, but crispy, and the cake has become ruddy, it is ready.

What a handsome pie!

After taking the cake out of the oven, let it cool for 15 minutes in the form so that it does not break when shifting.

Then carefully move the cake onto a plate. Or you can cut it straight into shape. Moreover, this vegetable pie is recommended to be served warm. Not quite hot, since hot dough, although there is little of it, is harmful to eat, but warm :)

With sweet tea or with a first course - in any combination, the eggplant, zucchini and tomato pie is delicious!

Here, try it while vegetables are in season, as an alternative to sweet pies.