The cake can be served cold or hot, as you wish. The only thing I recommend is to use a detachable mold to make it easier to remove the cake, as the filling is juicy and moist, and the cake may fall apart when shifting it from the usual form.

we need

for the test

4 tablespoons vegetable oil (originally olive oil)

salt, pepper to taste

For filling:

300-400 g eggplant (or two medium ones)

3-4 bell peppers

4-5 tomato

200 g grated spicy cheese

2 tablespoons prepared mustard

1-2 garlic cloves

250 g cream

200 g sour cream (15% fat is suitable)

50-70 g pitted olives

parsley, dill, basil

salt and pepper to taste.

First, prepare the dough. Mix flour, egg, vegetable oil and 2-3

spoons of water

Lightly salt and pepper and mix again. Ready dough

wrap it in a bag and put it in the refrigerator while it cooks

Let's do the stuffing. Eggplant cut in half, fried in a small amount of oil with the addition of spices

until they are soft, put the eggplant in a bowl.

Burning peppers on fire

we put them in a container with a tight lid, such as a saucepan, so then it is easier for them to part with their spacesuit, clean it, and cut it into pieces.

Roll out the dough and put it in a greased form.

We spread the surface of the dough with mustard and put the mold in the freezer for several minutes.

Cut the tomatoes into circles, remove the seeds and liquid.

In a separate bowl, whisk together eggs, cream, cheese, finely chopped

herbs and garlic, salt and pepper to taste.

Then we spread the tomatoes on the dough, alternating with pieces of eggplant and pepper,

Top with chopped olives.

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:

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.

An amazingly tender, fragrant and beautiful eggplant pie can be prepared according to this recipe and please relatives and guests with an unusual eggplant dish.

This cake looks very beautiful on the festive table as a hot appetizer. It can also become a full dinner, if desired. Well, I suggest that you make sure that this pie is very tasty by preparing it with me.

Let's prepare all the products and start cooking the eggplant pie.

First of all, prepare the dough for the base of the pie. In a blender or food processor, beat the butter with flour well, until crumbs.

Add salt and cold water one tablespoon at a time. Knead elastic dough. We send the dough to the refrigerator for half an hour, after wrapping it in cling film.

In the meantime, prepare the eggplant and filling for the filling of our pie. Eggplants should be taken medium-sized, without seeds.

We cut the eggplant very thinly into circles, I have such a grater with a nozzle like a shredder. You can use a vegetable cutter for cutting.

We cover the baking sheet with parchment paper, put eggplant slices on it, sprinkle them lightly with olive oil, salt and sprinkle with spices - I have dried basil.

We send the eggplants to the oven preheated to 180 degrees C for 10 minutes so that they dry and brown a little.

We take out the cooled dough from the refrigerator and distribute it well with our hands in the form in which we will bake the cake. We form the sides very carefully. Put a small piece of parchment paper on top of the dough and sprinkle beans, chickpeas or just pebbles on the bottom. This is necessary so that during the baking process the dough retains its shape, and we get a base with sides. We prick the dough with a fork for the same purpose.

We take the eggplants out of the oven and put the base for the dough there. We prepare the base for 20-25 minutes at the same temperature. We take out the finished workpiece from the oven.

Now let's prepare the filling for the pie. In a bowl, mix grated hard cheese, egg, dried basil, cream, salt and pepper.

Add finely chopped parsley. Mix all the filling ingredients well until smooth.

Place half of the baked eggplant on the bottom of the pie base.

We cover a layer of eggplant with filling.

Lay the remaining eggplant slices on top. We send the form with eggplant pie to the oven preheated to 170 degrees C for 20-25 minutes.

Eggplant pie is ready!! Delicate and juicy filling, ruddy crispy base, the pie is delicious!

Take the cake out of the mold. Let it cool down a bit, about 10 minutes. During this time, the filling will seize even more and become denser. Cut the cake into portioned pieces and serve to the table, decorating with fresh thyme leaves.

Bon appetit!

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 solid 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.