Greek Eggplant and Walnut Pie Recipe

Name: Greek Eggplant and Walnut Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 -3 small eggplants, peeled & cut into 1/2 -thick rounds or 2 -3 medium eggplants, peeled & cut into 1/2 inch -thick rounds; olive oil, divided; 1 large leeks (white and pale green parts only) or 5 -6 green onions; 2 garlic cloves, minced; 1 large egg, beaten; 1 cup sharp white cheddar cheese, coarsely grated; ⅓ cup romano cheese, coarsely grated; ½ cup walnuts, chopped; ½ teaspoon ground cumin; ½ teaspoon Greek oregano; 1 double crust pie crust

Servings: persons

2 -3 small eggplants, peeled & cut into 1/2 -thick rounds or 2 -3 medium eggplants, peeled & cut into 1/2 inch -thick rounds
olive oil, divided
1 large leeks (white and pale green parts only) or 5 -6 green onions
2 garlic cloves, minced
1 large egg, beaten
1 cup sharp white cheddar cheese, coarsely grated
⅓ cup romano cheese, coarsely grated
½ cup walnuts, chopped
½ teaspoon ground cumin
½ teaspoon Greek oregano
1 double crust pie crust

1
["Sprinkle eggplant with salt and drain in a colander 30 minutes; pat dry.", "Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat until hot; fry eggplant in batches, adding about oil, if needed and turning once, until tender and golden brown, 5 -7 minutes.", "Drain on paper towels and cool to room temperature.", "Wipe skillet clean.", "Preheat oven to 375 with rack in middle level.", "Halve leek/green onion lengthwise and thinly slice.", "Cook leek in 1 tablespoons oil in skillet over medium heat until golden, 5-7 minutes.", "Add garlic to release fragrance; saute about 2 minutes.", "Transfer to a bowl.", "Chop eggplant; add leek-garlic mixture with egg, cheeses, nuts, oregano, cumin, and salt and pepper to taste.", "Place one crust pie shell in 8or 9"" pie plate.", "Reserve remaining for top;.", "brush lightly with oil.", "Spread filling evenly in shell; cover with remaining pie crust and brush with a little olive oil.", "Cut several slits in top (to vent) and bake until golden brown, 45-50 minutes.", "Let stand 10 minutes before slicing into wedges."]

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 -3 small eggplants, peeled & cut into 1/2 -thick rounds or 2 -3 medium eggplants, peeled & cut into 1/2 inch -thick rounds, olive oil, divided, 1 large leeks (white and pale green parts only) or 5 -6 green onions, 2 garlic cloves, minced, and more.

Yes, Greek Eggplant and Walnut Pie 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.

That's it — enjoy your meal!

Greek Eggplant and Walnut Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions