Greek Eggplant Pie | Melitzanopita in Crispy Filo Pastry
5
(1)
60 min
Under an hour
Kifli Kukták
A Melitzanopita a görög konyha egyik legfinomabb őszi étele: a sütőben karamellizált, szaftos padlizsán és a krémes, sós feta sajt gazdag töltelékét aranybarna, ropogós rétestésztarétegek zárják magukba. Illatos oregánóval, friss petrezselyemmel és pirult szezámmaggal gazdagítva tökéletes vegetáriánus fogás egy kiadós családi ebédre vagy melengető vacsorára.
Preparation method
Preparation and roasting the eggplant
Preheat the oven to 200 °C (180 °C fan). Wash the eggplants, cut them into 1.5 cm cubes, then toss with 2 tablespoons of olive oil, half of the salt, and freshly ground black pepper. Spread them out on a baking sheet lined with baking paper, and roast for 25 minutes until the eggplant cubes soften and slightly caramelize. Allow to cool until lukewarm.
Heat 1 tablespoon of olive oil in a skillet. Add the finely chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and dried oregano, fry for another 1 minute until fragrant, then remove from the heat.
Assembling the eggplant and feta filling
In a large bowl, mix the roasted eggplant cubes with the sautéed onion with oregano. Crumble in the feta cheese, add the finely chopped parsley, beaten eggs, and the remaining salt. Gently but thoroughly fold everything together, taking care not to mash the eggplant.
Chef's tip
Filo pastry sheets dry out quickly in the air: while layering them into the pan, keep the remaining sheets covered with a clean, slightly damp kitchen towel.
You can also mix a handful of toasted pine nuts or coarsely chopped walnuts into the filling for extra texture.
55 min
Quick
