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    Eggplant Pie

    Νόστιμη μελιτζανόπιτα χωρίς φύλλο, με αλεύρι ζέας - A delicious Greek eggplant no-phyllo pie, with whole wheat emmer flour

    A different eggplant pie is what I have for you today. Pies (pites) are one of the most important chapters of Greek cuisine. Our traditional cuisine is characterized by an inventive tactic where the housewife had to devise dishes that could be cooked with any available food so that the, big usually, rural family can eat. And so, all kinds of pies, savory and sweet, were made all over Greece.

    Νόστιμη μελιτζανόπιτα χωρίς φύλλο, με αλεύρι ζέας - A delicious Greek eggplant no-phyllo pie, with whole wheat emmer flour

    The available food (vegetables, olive oil, fresh herbs) supplemented by dairy products, butter and eggs; and after the housewife have rolled out the homemade phyllo with mastery, she made masterpieces.

    Νόστιμη μελιτζανόπιτα χωρίς φύλλο, με αλεύρι ζέας - A delicious Greek eggplant no-phyllo pie, with whole wheat emmer flour

    The hasty ones quickly made a mush with flour and mixed it with herbs, eggs, cheeses, trahanas, etc., and dug a “naked” pie without phyllo. In this sense is today’s eggplant pie. It is a delicious pie with eggplants, a bit of feta, herbs, grated cheese and a mush of whole wheat emmer flour. This dosage is great for a round deep baking pan 28-29cm, but you can make half if you want.

    Νόστιμη μελιτζανόπιτα χωρίς φύλλο, με αλεύρι ζέας - A delicious Greek eggplant no-phyllo pie, with whole wheat emmer flour

    Eggplant Pie

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    dinner, Main Course Greek
    By Evi Serves: 8
    Prep Time: 20 mins Cooking Time: 1 hr

    A delicious Greek eggplant bake, a no-phyllo pie.

    Ingredients

    • 3 medium eggplants cut into small cubes
    • 2 medium onions cut into slices
    • 4 tablespoons olive oil
    • 3 eggs beaten
    • 130 gr. feta cheese crumbled
    • ½ cup of chopped parsley
    • 1 pinch of dry oregano
    • salt pepper
    • a bit of grated hard cheese for sprinkling
    • mush:
    • 500 gr. whole wheat emmer flour
    • 2 ¼ cups milk (560ml)
    • 2 tablespoons of olive oil
    • salt pepper

    Instructions

    1

    Heat the olive oil in a large pan and sauté the eggplants and onions with some salt until they are softened.

    2

    Transfer the mixture to a bowl and, after it cools a bit, mix it with eggs, feta, parsley and oregano.

    3

    In another large bowl, prepare the mush, mixing well all the ingredients and then add it to with the eggplant mixture.

    4

    Pour into an oiled, non-stick round baking dish with a diameter of 28-29cm, sprinkle with the grated hard cheese and bake in a preheated oven at 200° C for about 1 hour.

    Nutrition

    • 388 Calories
    • 63g Carbohydrates
    • 85mg Cholesterol
    • 19.8g Fat
    • 15g Fiber
    • 15g Protein
    • 6.4g Saturated fat
    • 245mg Sodium
    • 12g Sugar

    Notes

    Nutritional facts per serving

    Recipe adapted by the “Cook Book, All the Pies” magazine, Ethnos newspaper.

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