This light pie is a joy to make and adored by my vegetarian mum.
Ingredients: [‘plain flour’, ‘salt’, ‘water’, ‘olive oil’, ‘oregano’, ‘aubergines’, ‘tomatoes’, ‘onion’, ‘ricotta cheese’, ‘yogurt’, ‘flour’, ‘eggs’, ‘parmesan cheese’, ‘salt and pepper’]
Quantity of Ingredients: [“300 g plain flour”,”1/2 teaspoon salt”,”1/2 cup water (approx.)”,”3 tablespoons olive oil”,”2 tablespoons oregano”,”2 large aubergines, sliced “,”4 tomatoes, sliced “,”1 onion”,”200 g ricotta cheese”,”250 g yogurt”,”1 tablespoon flour”,”4 eggs”,”4 tablespoons parmesan cheese”,” salt and pepper”]
Number of Servings: 4
Steps: [‘In a processor make a dough with the flour, oregano, salt, olive oil and enough water to make a dough ball.’, “Rest in plastic wrap but don’t refrigerate.”, ‘cook the sliced aubergines with the 2 tbsp of water and 1 tbsp olive oil.’, ‘Drain the auberines and place half of them in a blender with the ricotta, yogurt, eggs, parmesan and seasoning.’, ‘Grease and Line a 26cm pie dish with baking paper. roll out the pastry and line the pie dish.Place another greaseproof paper on top and cover in baking beans.’, ‘Bake in a 200C for 20 minutes. Remove the paper and beans and fill with the aubergine cream.’, ‘Place circles o the rest of the aubergine, sliced onions and tomatoes decoratively on the surface.’, ‘Mix 1 tbsp olive oil and 1 tbsp water and using a pastry brush, brush the aubergines and tomatoes. season and sprinkle on some more oregano.’, ‘Bake for a further 30 minutes.’]