Greek Eggplant (Aubergine) Pie

Name: Greek Eggplant (Aubergine) Pie
Ingredients: 3 -4 tablespoons olive oil; 1 large aubergine, 5 cups sliced (eggplant); 1 onion, chopped; 1 garlic clove, crushed; 6 ounces fresh spinach, washed; 4 eggs; 3 ounces reduced-fat feta cheese, crumbled; 1 cup fat-free parmesan cheese; 4 tablespoons plain fat-free yogurt (plain); 6 tablespoons skim milk; 2 cups cooked white rice; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1 refrigerated pie crust

14 ingredients

7 steps

Ingredients

3 -4 tablespoons olive oil
1 large aubergine, 5 cups sliced (eggplant)
1 onion, chopped
1 garlic clove, crushed
6 ounces fresh spinach, washed
4 eggs
3 ounces reduced-fat feta cheese, crumbled
1 cup fat-free parmesan cheese
4 tablespoons plain fat-free yogurt (plain)
6 tablespoons skim milk
2 cups cooked white rice
1 teaspoon salt
1/2 teaspoon ground black pepper
1 refrigerated pie crust

Directions

1

Bake pie crust according to direction on pkg.
2

To make the filling, heat 3 tbsp of the oil in a frying pan and gently fry the aubergine slices for 6-8 minutes on each side until golden. You may need to add a little more olive oil at first, but this will be released as the flesh softens. Lift out the aubergine slices and drain on a plate covered with a few layers of kitchen paper.
3

Add the onion and garlic to the oil remaining in the pan and fry over a gentle heat for 4-5 minutes until soft, adding a little extra oil if necessary.
4

Chop the spinach finely, by hand or in a food processor. Beat the egg in a large mixing bowl.
5

Add the spinach, crumbled feta, Parmesan, yogurt, milk and the onion mixture to the eggs. Season well with salt and pepper and stir thoroughly.
6

Spread the cooked rice in an even layer over the base of the pastry case. Reserve about 8 aubergine slices - save the best ones as these will be placed over the top - and arrange the rest in an even layer over the rice.
7

Spoon the spinach and feta mixture over the aubergines and place the reserved slices of aubergine on top. Bake at 350 degrees for 30-40 minutes, or until lightly browned. Serve warm or cold, with a mixed salad.