Eggplant (brinjal) pie

  • 2 Eggplants and 250 ml milk for soaking
  • 2 Sweet red peppers
  • 2 Red onions
  • 2 Tomatoes
  • 2,5ml Salt
  • 2 Garlic clove, crushed
  • 30ml Olive oil (use a strong virgin olive oil or add crushed olives to oil)
  • 400g Brown-­‐flour or cake flour with 20 ml bran or oat-­‐bran. 10g Dry yeast (Dough)
  • 100ml Water (Dough)
  • 100ml Plain yoghurt, fat free (Dough)
  • 1 Teaspoon paprika (Dough)
  • 5ml Salt (Dough)
  • 50ml Olive oil (Dough)
  1. Preheat oven to 180˚ C.
  2. Cut eggplant into thin wheels. Soak eggplant in milk for 15 minutes. Cut green pepper, onions and tomato in ¼ cubes. Add salt, garlic and 15 ml garlic olive oil.
  3. Drain eggplant and mix with vegetables. Place in ovenproof dish and roast for 15 minutes.
  4. Remove form the oven and allow cooling.
  1. Preheat oven to 220˚ C.
  2. Mix salt, paprika and flour. Make a hole in the middle and pour water and oil. Knead until the dough becomes elastic and does not stick – you can use a bread machine to mix dough.
  3. Divide dough into two parts, one slightly bigger than the other.
  4. Spread the larger portion over a round ovenproof pie dish, leaving 2 cm over the edge. Prick the dough with a fork.
  1. Place layers of the vegetables onto the crust. Sprinkle with 15 ml olive oil and cover with the other portion of dough. Wet the outer edge of the top dough and fold the outer part over and press down with a fork, thus sealing the pie.
  2. Bake for 30 minutes.
  3. It can be enjoyed cold or warm.

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