Amazingly delicate, aromatic and beautiful pie with eggplant, you can cook according to this recipe and please your family and guests with an unusual eggplant dish.

This cake looks very nice on festive table as a hot snack. It can also become a full-fledged dinner, if desired. Well, and the fact that this cake is very tasty, I suggest you make sure by cooking it with me.

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

First of all, let's prepare the dough for the base of the pie. Punch well in a blender or food processor butter with flour, to crumbs.

Add salt and cold water by spoon. Knead elastic dough... We send the dough to the refrigerator for half an hour, having previously wrapped it in cling film.

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

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

Cover the baking sheet with parchment paper, put the eggplant circles on it, sprinkle them lightly 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 out 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 pie. We form the sides very carefully. Put a small piece of parchment paper on top of the dough and add beans, chickpeas, or just pebbles to the bottom. This is necessary so that during the baking process the dough retains its shape, and we have a base with sides. We prick the dough with a fork for the same purpose.

We remove the eggplants from the oven and put the base for the dough there. 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 cake fill. In a bowl, combine grated hard cheese, egg, dried basil, cream, salt and pepper.

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

Put half of the baked eggplant on the bottom of the cake base.

Cover the eggplant layer with fill.

Put the remaining eggplant circles on top. We send the form with an eggplant pie into an oven preheated to 170 degrees C for 20-25 minutes.

The eggplant pie is ready !! Delicate and juicy filling, crispy rosy base, pie - delicious!

We take out the cake from the mold. Let it cool a little, about 10 minutes. During this time, the filling will seize even more and become denser. Cut the pie into portions and serve, garnish with fresh thyme leaves.

Bon Appetit!

What is Ratatouille? Cartoon!

This is a delicious vegetable stew, a favorite summer dish of the people of southern France, which has been cooked by peasants from Nice and the whole world for over 200 years! Only in different parts of the world they call it differently: the French say "ratatouille" (rata - food, touiller - to stir); Spaniards - "Pisto", Italians - "Caponata"; the Catalans are "Samfaina"; Hungarians - "lecho", and we - "stew"! Found out, right? Yes, that very summer stew of eggplant, zucchini, peppers and tomatoes! This unpretentious, but delicious summer recipe and became 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 ​​into circles and arranged in a spiral. Effective and original. What happens if you put ratatouille ... in a pie?

Thin, crispy dough, and under golden brown- lots and lots of juicy vegetable filling!

An amateur pie vegetable stew, but by the way, a little ham is added to the filling. So it turns out a very fragrant, nourishing, great cake for the whole family! There are vegetables, meat, and bread (dough) - such a pie can replace a whole meal! I baked like this vegetable pie already twice :) Well, how, shall we try?

Ingredients:

For a mold with a diameter of 29 cm:

For the test:

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

For 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 delicious sausage;
• Salt, ground black pepper according to your taste;
• 0.5 teaspoon sugar;
• Vegetable oil for frying vegetables;
• Butter for greasing the mold;
• 1 egg white;
• 50-100 g hard cheese, which melts well (I added egg white and cheese to the filling, since in the original version, just with vegetables, delicious filling dropped out of the pie onto the plate when biting off. And the egg and cheese bind the filling a little, and the pieces of vegetables “stick to the heap better”.
• 1 yolk and 1 teaspoon of milk for greasing the cake.

How to bake:

Let's knead the dough. It turns out to be very similar to shortbread in the technology of preparation and taste, but more elastic, since it contains not only yolks, but also proteins. Therefore, the dough rolls out easily, does not break, and you can make cake decorations from it, almost like yeast.

We keep at room temperature butter for about 20 minutes to soften. Sift flour into a bowl of butter and grind into crumbs with your hands.

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 cook vegetable filling for the cake.

All my vegetables. Cut the zucchini or zucchini into 1-1.5 cm cubes. We heat 1-1.5 tablespoons of vegetable oil in a frying pan: olive oil or sunflower oil, aromatic will do. Pour in the zucchini and fry for 4-5 minutes, stirring occasionally, until half cooked.

In the meantime, we will cut the eggplants into the same cubes. When the zucchini are slightly soft and slightly golden, transfer from the pan to a plate covered with a paper napkin.

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

Then pour it onto another plate with a napkin so that the excess oil is absorbed.

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

Add pepper to onion and ham, fry a little together. Our task is not to fry food, but to achieve softness and light ruddy.

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

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

We stir the whole appetizing company and cook for 15 minutes on a fire above average, so that the liquid evaporates, stirring from time to time.

When tomato paste cools with ham and pepper, combine it with the rest of the filling: fried zucchini and blue ones.

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

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

Let's prepare a form - small, with low sides. I took a tart mold. Cover the bottom of the mold with baking paper. Grease the paper and sides of the form with butter.

After shaking the table with flour, we roll out one part of the dough into a thin circle, 2 mm thick, and several cm in diameter larger than the bottom of the mold, so that the dough is enough for the sides.

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

Having rolled the cake on a rolling pin, transfer it to the mold and unwind it.

Gently lining the sides with dough, cut the edges by rolling over the mold with a rocking chair.

Pour the filling into a mold with dough.

Spread the filling evenly with a spoon.

Carefully cut the edges of the second cake layer to make it round.

We transfer the top cake in the same way, placing it evenly on top of the cake.

We carefully pinch the edges of the upper and lower cake layers. 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 filling there was a place to go and the cake did not crack during baking.

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

We will decorate the cake and brush with yolk, whipped with a spoonful of milk. My daughter and I fiddled with the decoration, but it's worth it! It's very interesting to make such beauty :)

We send the cake to the oven for 30 minutes at 190-200C. At the end, to brown, 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 crunchy, and the cake is golden brown, it is ready.

What a handsome pie!

Taking out the pie from the oven, let it cool for 15 minutes in the form, so that it does not break when transferring.

Then carefully move the pie onto the platter. Or you can cut it straight in the form. Moreover, this vegetable pie is recommended to be served warm. Not really hot, since hot dough, although there is not enough of it, is harmful to eat, but warm :)

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

Try it while vegetables are in season, as an alternative to sweet cakes.

A delicious and beautiful pie according to this recipe turns out to be very satisfying. It can be "lightened": do not use for cooking chopped meat... Just fry the onion and garlic in oil, cover everything with eggplants and tomatoes, add the dressing. Tender dough pie goes well with aromatic 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;
• head onions;
• cloves of garlic (to taste);
• eggplants and tomatoes;
• salt and black pepper - to taste;
• a piece of hard cheese;
• vegetable oil (a few spoons) - for frying.
• Refueling
• one fresh egg;
• 200 grams of sour cream;
• 80 grams of hard cheese.

Preparation

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

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

Transfer the finished minced meat to a bowl, salt and pepper to taste. Wash the young eggplants thoroughly, remove the tails and cut them into circles 5-7 millimeters thick. Fry the eggplants in a frying pan in heated vegetable oil until golden brown. Put it on a plate covered with a paper towel. When the dough has lain for the required time in the refrigerator, roll it out along the diameter of the mold (so that it will be 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 in the first layer, leveling it with a spoon. Sprinkle the meat with coarse grated hard cheese. Lay out the eggplants with the second layer, alternating them with tomato slices.

Prepare the pie filling in a bowl. Drive in a fresh chicken egg, add sour cream and stir 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 cake form to the oven, preheated to 200 degrees, for 35-40 minutes. Delicate and tasty pie cut into portions and serve.

Cooking instructions

1 hour Print

1. Dough: mix 225 grams of white wheat flour, 4 tablespoons olive oil, 1 egg, salt, pepper in a food processor or blender to make a crumb. You can add 1–2 tablespoons of water to make the crumb into a smooth dough, which should be immediately refrigerated. Mixer Tool Whip egg whites, as well as kneading other substances like minced meat or dough is convenient not by hand (as it takes time and effort), but using a mixer like KitchenAid. For example, the Artisan model has ten speed modes and three different attachments for working with any consistency, and it is also a universal food processor at the same time.

2. Filling: thinly chop the eggplants and peppers (especially tasty when they are young and thin-skinned, they smell very tasty in a pie), place in one layer on a baking sheet, sprinkle with olive oil and place in a very preheated oven. Bake until vegetables are tender and a brown crust forms (about 30 minutes).
Crib How to process Bell pepper

4. Prepare the filling: beat eggs, sour cream, milk and cheese, add garlic (passed through a garlic press) and a handful of finely chopped herbs (I put parsley).
Crib How to chop greens

5. Remove the dough from the refrigerator. Roll it out in a mold (I usually choose a form in which it will not be a shame to immediately put it on the table: transparent, rectangular, but ceramic white is also suitable, as for cakes). It is convenient to roll out the dough with a small rolling pin, which easily maneuvers around the corners of the mold.

6. Spread the dough with a light layer of mustard using a brush or soft bending spatula. Put the tomatoes cut into rings on top of the mustard, on them - cooked eggplant and peppers, on top - a few chopped pitted olives.

7. Sprinkle the pour over the vegetables evenly.

8. Bake in the oven until golden brown (about 20-25 minutes).

I greet everyone on the pages of the Notebook!

Today with us is Dina Kolesnikova from Israel with

Delicious vegetable recipe eggplant pie

I give Dina the floor 😉:

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 glass + 1 tablespoon,
• pinches of salt

Pie filling:

• Medium eggplants - 2 pcs. (total weight slightly less than 0.5 kg),
• onions - 1 pc.,
• salt,
• vegetable oil - 50 ml

Pouring 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

Making a shortcrust pastry for a vegetable pie:

Chilled butter is rubbed on a grater or finely chopped into pieces with a knife, mixed with one glass of flour. It turns out a crumb, into which we add an 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

Cut the eggplants into 0.5 cm circles, sprinkle with salt (if the eggplants are not very young, then let them stand with salt to remove the bitterness). Fry the eggplant slices in a frying 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.

Preparing topping for an open eggplant pie

Eggs with cream or sour cream are whipped (briefly), grated cheese and spices with your favorite herbs and nutmeg are added to them (a pinch).

making an eggplant pie

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

A baking dish (round, square) is oiled, lined with oiled baking paper. It's laid out on him shortbread dough, 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 onto it, everything is put in the oven for 10 minutes, then the beans are removed. This is to prevent the dough from bubbling. 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 pie in the oven for 35-40 minutes at 180 degrees.

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

Dina Kolesnikova wishes you bon appetite!

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

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

(a deep bow to Olga !!!)

all Dina's recipes can be viewed in

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

Advice:

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

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

For quiche, this recipe uses:

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

Master class in video format from Ani: