Eggplant pie


For eggplant lovers, the most delicious, aromatic, delicious eggplant pie you have ever eaten… With colorful peppers, rich, crunchy ready to conquer you!


  • 1 pack of rustic leaf or a dose sheet for pies 
  • 6 eggplant flasks
  • 1 chopped red pepper
  • 1 chopped green pepper
  • 1 chopped yellow pepper
  • 1 onion
  • 1 chopped leek
  • 10 olive fillets cut
  • 2 fresh ripe tomatoes passed in the grater
  • Or chopped parsley
  • 200 g smoked feta cheese or plain or smoked cheese.
  • Seed oil
  • Salt Pepper


  1. Peel the aubergines, cut them into thick slices and put them in a bowl with salt.
  2. While we wait for the aubergines, finely chop the peppers, onion, leek, olives, grate the tomatoes, crush our cheese.
  3. Remove the aubergines from the water and drain well.
  4. In a saucepan, sauté the leeks, then the onion and then the remaining vegetables. Add the aubergines and sauté. Then add the tomato. Let simmer for 2-7 minutes. Remove the pan from the heat, add the cheese, mix the parsley lightly, add salt and pepper.
  5. We take our pan and oil and start laying our leaves. Put half down, and in between with a brush oil each leaf. When we layer the halves, we throw the filling to go evenly everywhere, and we continue with the top the same process.
  6. At the end, oil the last leaf, carve it and sprinkle it with a little water.
  7. Bake our pita at 180The for about an hour on the resistors.

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