Greek Eggplant (Aubergine) Pie Recipe

Name: Greek Eggplant (Aubergine) Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1406

kcal

Calories

101

Fat

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 14 ingredients. The key ingredients include: 3 -4 tablespoons olive oil, 1 large aubergine, 5 cups sliced (eggplant), 1 onion, chopped, 1 garlic clove, crushed, and more.

Yes, Greek Eggplant (Aubergine) 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.

Greek Eggplant (Aubergine) Pie

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