Puff pastry pie with Eggplant

Name: Puff Pastry Pie with Eggplant
Cuisine: Mediterranean / International
Ingredients: 1 sheet Ready-to-use puff pastry; 2 Medium eggplants (sliced into rounds); 200g Mozzarella or Feta cheese (crumbled); 2 Tomatoes (sliced); 1 Egg (for egg wash); 2 tbsp Olive oil; Fresh basil or oregano; Salt and black pepper to taste

Helena Radulovic Toffolon
Jul 2
4 min read

Puff pastry pie with Eggplant

A Deliciously Fragrant Summer Pie with Eggplant in the Italian Style

This wonderfully fragrant and tasty summer pie, made with flaky puff pastry and featuring eggplant in a delightful Italian style, is truly a culinary gem that can elevate any occasion. Whether you are hosting a summer gathering, enjoying a picnic in the park, or simply looking for a comforting dish to savor at home, this pie is the perfect choice. It embodies the essence of summer with its vibrant flavors and fresh ingredients, making it a delightful centerpiece for your table.

Quick and Simple Preparation

One of the most appealing aspects of this fantastic pie is how quick and straightforward it is to prepare. Even if you are not an experienced cook, you will find that assembling this dish is an enjoyable task. The use of pre-made puff pastry allows you to skip the labor-intensive dough-making process, saving you time while still delivering a deliciously flaky crust.

To create this delightful pie, you will need the following ingredients:

- One package of round or square puff pastry**: This will serve as the base and top of your pie, providing a light, airy texture that complements the rich filling.
- Eggplant: The star of the dish, eggplant adds a unique flavor and a wonderful creaminess when cooked. You can slice it into rounds or cubes, depending on your preference.
- Olive oil: A staple in Italian cuisine, olive oil not only helps to sauté the eggplant but also adds a rich, fruity flavor to the filling.
- Salt and pepper: Essential seasonings that enhance the natural flavors of the ingredients, allowing each bite to burst with taste.
- Melted cheese: Adding a gooey, indulgent element, melted cheese can be mozzarella for a classic touch or a blend of cheeses for a more complex flavor profile.
- Fresh basil: This aromatic herb brings a refreshing brightness to the pie, perfectly complementing the earthiness of the eggplant.
- Parmesan cheese: Grated Parmesan adds a salty, nutty flavor that elevates the overall taste and provides a delightful contrast to the creamy filling.

Cooking Instructions

To begin, preheat your oven according to the instructions for the puff pastry. While the oven is heating, prepare the eggplant by slicing it and sprinkling it with salt to draw out excess moisture. Let it sit for about 15 minutes before rinsing and patting it dry. This step is crucial as it helps to reduce any bitterness and ensures a better texture in the final dish.

In a skillet, heat a generous amount of olive oil over medium heat. Once the oil is hot, add the eggplant slices and sauté until they are golden brown and tender, about 5-7 minutes. Season with salt and pepper to taste. Once cooked, remove from heat and allow to cool slightly.

Next, roll out the puff pastry on a lightly floured surface. If you are using a round pastry, place it in a pie dish, ensuring that it covers the sides well. If you have a square pastry, you can place it in a square baking dish. Spread the sautéed eggplant evenly over the pastry base, followed by a generous layer of melted cheese. Sprinkle fresh basil leaves over the top, infusing the pie with a fragrant aroma.

Finally, cover the filling with another layer of puff pastry, sealing the edges well to prevent any filling from leaking out during baking. Cut a few slits in the top to allow steam to escape and give the pie a beautiful golden finish.

Baking and Serving

Place the pie in the preheated oven and bake according to the pastry instructions, typically around 25-30 minutes, or until the crust is puffed and golden brown. Once baked, allow it to cool for a few minutes before slicing. Serve warm, garnished with additional fresh basil and a sprinkle of Parmesan cheese for an extra touch of flavor.

This eggplant pie is not only an impressive dish to present to your guests but also a delightful way to enjoy the flavors of summer. Its versatility makes it suitable for various occasions, from casual family dinners to elegant gatherings. With its fragrant aroma and delicious taste, it is sure to become a favorite in your culinary repertoire. Enjoy this delightful Italian-style summer pie, and savor each delicious bite!

Ingredients: simple, total time: 55 min.

1 pack circle puff pastry
2 eggplants
salt and pepper to taste
Olive oil EVO to taste
breadcrumbs
160 g grated melted cheese / Mozzarella, Gouda..
50 g grated Parmesan cheese
basil leaves for decoration

Puff-pastry.pie.with.Eggplant — **Puff pastry pie with Eggplant**

Preparation:

First, prepare the eggplant vegetable by washing it well and cleaning it, then cut it into thin slices.
Line a tray with baking paper.
Sprinkle a little breadcrumbs on the tray where you will arrange the eggplants next to each other.
Season the eggplant with a little salt, black pepper a little oil to taste.
Bake in the oven at 180 °C for about 25-30 minutes.
Leave the finished eggplant together with the tray to cool.
Roll out the finished puff pastry with a rolling pin on the work surface, making sure it is the size of your mold.
Transfer the dough to the mold along with the baking paper, and shape the dough around the mold including the edges.
Prick the dough in a few places with a fork, in this way, by poking, you will prevent the dough from puffing up.
Brush the edges of the dough with olive oil and start layering the eggplant and cheese. Insert a fresh basil leaf between each row. If you don't have any, you can sprinkle with dry basil seasoning.
At the end, sprinkle with grated Parmesan and sprinkle with a little olive oil.
Bake the pie at the same temperature for about 20 minutes, until the surface becomes golden brown.
Leave the pie to cool slightly, then serve in slices.