Savory pie with grilled eggplants. A tasty rustic savory pie perfect for an outdoor lunch or dinner.
Easy to prepare and very versatile, this savory pie can be enjoyed hot or cold and is ideal to serve on any occasion.
It is a great alternative to the Savory Pie with Zucchini and Peppers or to the Rustic Tart with Sausage and Stracchino.
Prepare it the day before to take it with you to the office for a tasty and delicious lunch break.
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Speaking of eggplants, you might be interested in:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 rolls puff pastry
- 1 eggplant
- 3 hard-boiled eggs
- 7 oz tomato sauce
- 7 oz mozzarella
- 1 egg yolk
- to taste salt
- 1 tbsp extra virgin olive oil
- to taste oregano
- to taste poppy seeds
Tools
- Baking Pan
- Pastry Wheel
Steps
Wash the eggplant and cut it into thin slices. Grill the slices on a hot grill for a few minutes on both sides until they are well cooked. Set them aside.
Cook the eggs in boiling water for about 9-10 minutes. Cool them under cold running water, then peel and slice them.
Drain the mozzarella and cut it into small cubes.
Pour the tomato sauce into a bowl and season it with salt, extra virgin olive oil, and oregano. Mix and set aside.
Preheat the oven to 355 degrees Fahrenheit.
Unroll one roll of puff pastry and place it on a baking pan with its parchment paper. Poke the base with a fork and fold the edges inward.
Distribute the grilled eggplants on the base, add the sliced hard-boiled eggs. Add the diced mozzarella and the tomato sauce.
Unroll the second roll of puff pastry and use a pastry wheel to cut out strips.
Arrange them on the savory pie to create a lattice. Brush the surface with the beaten egg yolk and bake. Cook at 355/365 degrees Fahrenheit for about 30 minutes.
Our savory pie with grilled eggplants is ready. Enjoy your meal!
Storage and advice …
Store covered with a cake cover.
Consume within 2 days.
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