SAVORY PIE WITH EGGPLANT AND SPECK, a main dish or appetizer to make quickly with roasted eggplants, an idea for lunch or dinner, simple and tasty.
Delicious savory pie with eggplant and speck, a perfect dish prepared in little time with eggplant parmigiana without frying, ideal as an appetizer or main course.
The recipe for the savory pie with eggplant and speck is perfect if you’re looking for a quick dinner idea: the eggplants are cooked after resting under salt, but you can also cook them immediately if you’re in a hurry.
A truly tasty main dish, but you can also prepare a flattened pie with tuna, or with mortadella, or with zucchini.
Join me in the kitchen today — here’s the savory pie with eggplant and speck!
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Cooking time: 20 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1 2/3 cups 00 flour
- 3.4 fl oz water
- 2 oval black eggplants
- 3.5 oz speck
- 3 oz fiordilatte (mozzarella)
- 5 fl oz tomato passata (strained tomatoes)
Steps
Cook the tomato passata with a drizzle of oil and set aside.
Slice the eggplants, sprinkle with salt and let rest for 30 minutes; after that time, rinse them under running water, pat dry and cook them in a pan or as you prefer.
Put the flour in a bowl, add the water and work the ingredients, then divide the dough into two parts and roll them out; place one sheet in an oiled pan.
Add the sliced eggplants, the tomato passata, the speck and the slices of fiordilatte, then close with the other sheet folding the edges underneath.
Cook, turning the savory pie on both sides, for about 15 minutes.
Bon appétit
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Of course you can fill the savory pie with whatever you have in the fridge: ham, salami, zucchini, tomatoes.
