Aubergine Pie Recipe Recipe

Name: Aubergine Pie Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 x Up margarine; 2 tsp Baking pwdr; 2 1/2 c. Flour; 3/4 c. Orange juice; 2 med Aubergine, peeled and minced small; 2 Tbsp. Oil; 2 med Onions, minced fine; 1/4 c. Boiling water; 2 tsp Soup pwdr; 1 Tbsp. Lemon juice Salt Pepper Ginger; 2 Tbsp. Flour, ( if aubergine is moist); 1 x Beaten egg

Servings: persons

1 x Up margarine
2 tsp Baking pwdr
2 1/2 c. Flour
3/4 c. Orange juice
2 med Aubergine, peeled and minced small
2 Tbsp. Oil
2 med Onions, minced fine
1/4 c. Boiling water
2 tsp Soup pwdr
1 Tbsp. Lemon juice Salt Pepper Ginger
2 Tbsp. Flour, ( if aubergine is moist)
1 x Beaten egg

1
Sorce: D. Diamont, a neighbor
2
Make dough the night before: combine ingredients.
3
Saute/fry onion in oil.
4
Add in aubergine and other ingredients except the egg.
5
Cook until tender.
6
When mix is cooked add in the egg.
7
Pour filling on half of the prepared dough.
8
Top with other half.
9
Brush with egg and sprinkle with sesame seeds.
10
Bake at 350 until dough browns ( about an hour).
11
This dish is great warm or possibly cool.
12
A good idea for summer sheuda shilishet.

850

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 x Up margarine, 2 tsp Baking pwdr, 2 1/2 c. Flour, 3/4 c. Orange juice, and more.

Yes, Aubergine Pie Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Aubergine Pie Recipe

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