A friend came and visited while I was in Italy and she kept asking me for the recipe of an eggplant pie my mom made for her. Finally, I oblige and let her have the famous recipe. Hopefully she won’t be disappointed.
- 2 eggplants
- 2 zucchini
- 1 red pepper
- 1 spring onion
- puff pastry or pie dough
- Slice 2 eggplants, oil them and roast them in a non stick pan (or you can place the eggplants under the grill in the oven). Sautee a thinly sliced red pepper and a spring onion in a pan with little oil. Grate 2 zucchini. Now in an oven dish start layering the ingredients. First, of course, the puff pastry (if you cannot find puff pastry make some pasta brisee, you can follow my recipe in the pies posts), then the eggplants, then the zucchini and then peppers, cover with some grated pecorino cheese and basil leaves and repeat: eggplants, zucchini, peppers, pecorino, basil until you run out of ingredients. Fold in the sides of the puff pastry, so that you have a nice little frame for your cake and put in the oven preheated at 400F for about half an hour. Enjoy!
- The ingredients here are key, meaning vegetables should be ripe and full of flavor, which rarely happens in the Midwest, so I suggest to salt the eggplants and let them loose some of their water for about half an hour before cooking it. Basically after slicing the eggplants, put it in a colander and pour quite a bit of salt on those slices. Let them rest for about half an hour and then rinse the salt out, pat the slices dry and cook as above. Usually it greatly improves the taste of a not so flavorful eggplant....
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