Kim'S Eggplant Pie Recipe

Name: Kim'S Eggplant Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. eggplant, boiled; 1/2 c. onion; 1/4 c. bell pepper; 2 Tbsp. butter; 1 Tbsp. flour; 1 can cream of chicken soup; 1 Tbsp. sugar; 1/4 Tbsp. salt; 1/8 Tbsp. oregano; pepper to taste; 3 beaten eggs; 1 tomato, peeled and chopped; 1 c. grated Cheddar cheese; 2 pie shells

Servings: persons

2 c. eggplant, boiled
1/2 c. onion
1/4 c. bell pepper
2 Tbsp. butter
1 Tbsp. flour
1 can cream of chicken soup
1 Tbsp. sugar
1/4 Tbsp. salt
1/8 Tbsp. oregano
pepper to taste
3 beaten eggs
1 tomato, peeled and chopped
1 c. grated Cheddar cheese
2 pie shells

1
Saute onion and bell pepper in butter until tender.
2
Add flour.
3
Stir in soup, sugar, salt, pepper and oregano.
4
Heat and stir until bubbly.
5
Remove from heat.
6
Stir half of the mixture into the bowl of eggs and return to skillet.
7
Add tomato, cheese and eggplant.
8
Pour into pie crusts.
9
Bake at 350u00b0 for 30 to 35 minutes.
10
Great hot or cold.

644

kcal

Calories

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: 2 c. eggplant, boiled, 1/2 c. onion, 1/4 c. bell pepper, 2 Tbsp. butter, and more.

Yes, Kim'S Eggplant 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.

Kim'S Eggplant Pie

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