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Eggplant pie
Melitzanopita
Ingredients
- 1 package pastry sheet
- 1.5 kgr eggplants (pureed in blender)
- 1/2 kgr onions (pureed in blender)
- 1/2 kgr tomatoes (pureed in blender)
- 1/2 cup wine
- 1/2 cup sour trachana
- 4-5 eggs
- 1/2 kgr cheese (grated by hand)
- 1/2 cup olive oil
- 1 cube beef broth (optional)
- Salt, pepper, cinnamon (powder), cloves (powder)
Method
- Keep a little olive oil to spread the pastry sheets later and saute the onion with the rest of the olive oil until they lightly browned and be soft.
- Add the mashed eggplants and cook.
- Add the wine and stir until the alcohol evaporates.
- Add the tomato, cube beef broth if you want, spices, lower the heat and cook until the juices evaporates.
- Remove from heat, add the trachana and stir to drawn the juices and let it cool enough.
- Add the eggs lightly beaten, feta cheese and stir gently until it becomes a homogeneous mixture.
- Place one pastry sheet on the table, grease it a bit and place some of the eggplant mixture across to the long side, turn inside the left and right side so the mixture to not go out and wrap a roll.
- Continue until the mixture and leaves are over.
- Grease an oblong baking dish slightly and placed the rolls.
- Brush the leaves with a little olive oil on top and sides and bake at 200oC for about 1h until golden.
Tips:
You may wish to mash the eggplants last moment to avoid to get black.
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