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.

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Greek Eggplant (Aubergine) Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions