EGGPLANT AND TOMATO PIE
Steps:
- 1. Line a lightly oiled 9- or 10-inch tart pan with the dough. Using a fork, pierce at regular intervals to allow for even baking. Refrigerate or freeze until ready to prebake and fill. 2. Heat the oven to 450 degrees Fahrenheit. Slice the eggplant about 1/3 inch thick and toss with salt to taste and 1 tablespoon olive oil. Line 1 to 2 baking sheets with foil and brush the foil with olive oil. Lay the eggplant slices on the foil in 1 layer. Roast for 15 to 20 minutes, until the slices are soft when pierced with a knife and browned in spots. Remove from the oven and carefully fold the foil up over the eggplant slices. Crimp the edges of the foil and allow the eggplant to steam for another 15 to 20 minutes. It should now be completely cooked. Turn the oven down to 350 degrees. 3. Beat together the eggs in a medium bowl. Set the tart pan on a baking sheet to allow for easy handling. Using a pastry brush lightly brush the bottom of the crust with the beaten egg and place in the oven for 10 minutes. Remove from the oven and set aside. 4. Whisk the milk into the eggs. Add salt (I usually use about 1/2 teaspoon) and pepper. Spread 1/4 cup tomato sauce over the bottom of the crust. Top with a layer of eggplant slices. Season with salt and pepper. Spoon one third of the remaining sauce over the eggplant and sprinkle with thyme, Parmesan, and half of the Gruyère. Repeat the layers one or two more times, depending on the size of your eggplant slices, ending with the Gruyère. Pour on the egg and milk mixture. It should seep down into the layers; if it looks like it's not moving and going to overflow the crust, use a fork to create some holes. Arrange the sliced tomatoes on top and sprinkle remaining thyme over the tomatoes. Drizzle on 1 tablespoon of olive oil. Place in the oven and bake for 40-45 minutes, until bubbling and browned on the top and edges. Remove from the heat and allow to sit for at least 10 minutes before serving. Serve hot, warm, or room temperature.
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Cynthia Lisa
[email protected]This pie is delicious! I love the combination of eggplant and tomatoes.
Kagombe Bruno
[email protected]This pie is the perfect comfort food. It's hearty and satisfying, and it always makes me feel better when I'm feeling down.
Rohan Nepal
[email protected]This recipe is a keeper! I've already made it twice and it's always a hit.
Abdul Rehman
[email protected]Wow! This pie was amazing. I've never had anything like it before.
Wayland Wayne
[email protected]This pie is absolutely delicious! The crust is flaky and buttery, and the filling is rich and flavorful. I will definitely be making this again and again.
Tara Karki
[email protected]I made this pie for my vegetarian friends and they loved it. It's a great meatless option.
Adam Revis
[email protected]This pie is so good! The combination of eggplant and tomatoes is perfect.
Raqiaz Murtuza
[email protected]I've made this pie several times now and it's always a crowd-pleaser. It's the perfect dish for a summer gathering.
Hala Ammar
[email protected]This recipe is easy to follow and the results are delicious. I highly recommend it!
Masroor Nasir
[email protected]I made this pie for a potluck and it was a huge success! Everyone loved it.
Daniel Walker
[email protected]This eggplant and tomato pie was a hit with my family! The flavors were amazing and the crust was perfectly crispy. I will definitely be making this again.