Monday, August 6, 2012

Tomato Eggplant Pie

This recipe comes to us from Brandi and Matt, who pick their share up at Hot Metal Bridge Faith Community in the South Side.

Tomato Eggplant Pie

Crust: 
1 stick butter, room temp
1 cup flour
1/2 tsp sugar
1/4 tsp salt
2-3 TB milk (or as little as needed)

blend butter, flour, sugar, and salt with fingers until it resembles coarse meal. Drizzle in a tiny amount of milk. Mix with hands, adding small amounts of milk until dough just sticks together. Form a ball, cover in plastic wrap, and place in fridge for 30 min. Roll out dough and line an oil coated pie dish.

Filling:
1 large tomato, sliced 1/4 in OR halved cherry tomatoes
1 small eggplant OR 1/2 medium eggplant, sliced 1/4 in 
fresh herbs (we like basil, oregano, and rosemary, but anything works) to taste
3 eggs
1/4 cup milk
1/4 cup shredded parmesan cheese
pepper to taste

sprinkle a bit of salt on both sides of eggplant. Place eggplant on paper towels, and cover with paper towels. Let stand 15 minutes to drain the juices. Pat dry. Brush both sides of eggplant with oil and lay on baking sheet. Bake at 350 for 10 minutes. Blot tomato slices with paper towel to remove juices. Flip eggplant on baking sheet. Add tomato to baking sheet OR put it on its own sheet. Sprinkle eggplant and tomato with some herbs/pepper. Bake for 10 minutes until roasted but not black. Remove eggplant and tomato and let cool slightly. In pie dish, lay a single layer of eggplant on bottom of pie crust. Layer cheese on top, then tomatoes, then eggplant, then tomatoes. Beat together eggs, milk, and the rest of the herbs. Pour egg mixture into pie pan. sprinkle top with the rest of the cheese and pepper. Bake at 350 for 30-40 minutes or until cooked through. 

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