Eggplant and Zucchini Pie

Name: Eggplant and Zucchini Pie
Prep time: 14 min
Cook time: 30 min
Total time: 44 min
Yield: 2
Ingredients: 2 medium eggplants; 2 medium zucchinis; 1/2 cup of wheat flour; 1 egg; 1/4 cup of milk; 1/4 cup of grated cheese (optional); Salt and pepper to taste; Olive oil for frying

Home » Home Cooking Recipes » Eggplant and Zucchini Pie

44 m

Calories: 168

Medium

2 people

Welcome to our recipe for eggplant and zucchini pie! This dish is a delicious way to enjoy seasonal vegetables, and it's perfect for both lunch and dinner.

The history of eggplant and zucchini pie dates back to ancient Greece, where these vegetables were used to make a dish called 'moussaka', which consisted of layers of eggplant and minced meat. Over time, this dish evolved and adapted to different cultures and regions, and today there are many variations of this recipe all over the world.

When preparing this dish, it's important to bear in mind that the vegetables must be well cooked for the pie to be soft and creamy. We provide many more tips at the end of this post, so don't miss them!

With this recipe, you can surprise your family and friends with a delicious and healthy dish! Let's get started!

Ingredients for Eggplant and Zucchini Pie for 2 people

2 medium eggplants
2 medium zucchinis
1/2 cup of wheat flour
1 egg
1/4 cup of milk
1/4 cup of grated cheese (optional)
Salt and pepper to taste
Olive oil for frying

How to make the recipe Eggplant and Zucchini Pie

Start by preparing the vegetables. Wash the eggplants and zucchinis well and cut them into thin slices.
Heat the oil in a pan over medium-high heat and fry the slices of eggplant and zucchini until they are golden and cooked. Drain them on paper towels to remove excess oil.
In a bowl, mix the flour, egg, milk, grated cheese (if you're using it), salt, and pepper. Stir until a homogeneous dough is formed.
In a baking dish, place a layer of the prepared dough, then a layer of fried eggplants and zucchinis and repeat this sequence until you finish with a layer of dough.
Preheat the oven to 356 degrees and bake for 25-30 minutes, or until the dough is cooked and golden.
Let it cool a bit before serving it and enjoy this delicious vegetable pie.

Notes and Tips

Here are some tips and tricks to prepare a delicious Eggplant and Zucchini Pie:

It is important to choose fresh and firm vegetables for this dish. The eggplants and zucchinis should have a smooth and shiny skin, and should feel heavy for their size.

Before frying the vegetables, it is advisable to place them in a strainer with salt and let them rest for about 30 minutes. This will help to eliminate any bitterness they may have.

It's important not to overload the pan when frying the vegetables. It's better to fry them in several batches with fewer vegetables so that they brown better and do not cook in their own juice.

If you like cheese, you can add some grated cheese to the dough, this will give a richer flavor to the pie.

To know if the pie is cooked, you can insert a knife in the center, if it comes out clean, it means it is cooked.

If you have leftover pie, you can store it in the fridge for several days, it is ideal to take to work or school for lunch.

Enjoy it Foodies!