Eggplant Pie

Eggplant Pie


  • 250 g spelt flour
  • 1 teaspoon sea salt
  • 150 ml water
  • 2 – 3 tablespoons melted pork fat
  • sesame

For filling:

  • 1 eggplant
  • 2 peppers
  • 1 onion
  • 1 garlic clove
  • 100 g young cheese
  • sea salt
  • pepper
  • allowed oil
  • parsley


Mix flour, salt and water, and knead the smooth dough. Divide it into four equal parts and form the balls. Grease all four balls with melted pork fat and leave to rest for half an hour. After that, stretch each ball using rolling pin into circles, coat with pork fat. Lay two crusts, one over the other and leave to rest for 20 minutes. Prepare filling: cut onion, eggplant and peppers into cubes. Heat the oil in the pan and fry onion, then add eggplant and peppers and briefly fry together. Spice filling with salt and pepper per your taste, then add chopped garlic and parsley. Stretch one part of the dough and put it into greased baking dish. Arrange filling over it, crumble some cheese over the filling and cover with another stretched crust. Fold the ends of the crust 2 cm towards the center, gently assemble and press. Coat pie with a bit of melted pork fat, sprinkle with sesame. Bake in preheated oven on 200 degrees about 30 to 40 minutes.

Eggplant Pie

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