Best Eggplant And Gouda Cheese Pie Recipes

Savory Eggplant Pie image

Provided by Jenny Frenny

Categories Savory

Time 1h15m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 15

2 cups flour, sifted
1 1/4 cups butter, broken into pieces and softened
1/4 cup ice water
1/2 teaspoon salt
4 tablespoons parmesan cheese, grated
1 large eggplant, sliced into 1/4 to 1/2 inch slices
1/2 cup canola oil
3 medium tomatoes, peeled
1 large onion, sliced
1 large green pepper, sliced into rings
1/2 teaspoon grushed garlic
2 tablespoons olive oil
salt and pepper
2 tablespoons chopped basil
1 cup parmesan cheese, for topping when served

Steps:

To make pastry:.
Mix sifted flour, salt on a flat surface. Make a well in the center of the flour. Put butter and water in the well and mix with fingers until center ingredients make a paste. Work butter paste into the flour and knead the dough lightly.
Form into a ball and wrap with plastic wrap. Chill in refrigerator for 20 minutes.
After chilling, roll dough out to 1/8 inch thick or press dough right into a deep dish pie plate with fingers.
To make the pie:.
Saute the eggplant slices in the vegetable oil until softened and drain on paper towel.
To peel tomatos, drop them into boiling water for boililng water for 15 seconds and remove them immediately, dunk into cold water and the skins should slip right off. Slice when cool enough to handle.
Sprinkle the bottom of the pie shell with 2 Tbs of parmesan cheese.
Layer the pie in this order: 1/2 of eggplant slices , 1/2 of tomato slices, 1/2 of onion slices, 1/2 of green pepper rings, 1/4 tsp crushed garlic, 1 Tbs olive oil, salt, pepper, 1 Tbs chopped basil, and1 Tbs parmesan cheese .
Repeat the ingredient layers for a second layer.
Bake in a 350 degree oven for 40 to 45 minutes. or until vegetables are tender and the crust's edge is golden brown.
Serve the pie in wedges with parmesan cheese for topping.

Nutrition Facts : Calories 826.9, Fat 67.5, SaturatedFat 29.8, Cholesterol 119.3, Sodium 779.7, Carbohydrate 44.2, Fiber 5.8, Sugar 5.8, Protein 14.4

Shepherd's Pie With Eggplant (Aubergine) image

Provided by Dave5003

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 22

2 large potatoes
1 tablespoon butter
salt and pepper
1/2 cup yogurt
1/2 cup chives, freshly minced
1/2 cup parsley, freshly minced
1 1/2 tablespoons butter
onion, chopped
1 garlic clove, crushed
1 teaspoon salt
black pepper
1 stalk celery, finely minced
12 ounces mushrooms, chopped
1 lb eggplant, in small cubes
1 green bell pepper, minced
1/4 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon oregano
1 cup peas, raw (fresh or frozen)
1/2 cup cheddar cheese, grated, packed
3 tablespoons wheat germ
1 tablespoon cider vinegar

Steps:

Preheat oven to 350°F.
Cook the potatoes (in their skins) in boiling water, until soft. Drain, and mash the first 5 ingredients. Set aside.
In a large, heavy skillet, saute the onions and garlic in 1 1/2 Tbsp of butter, with salt and pepper, until the onions are soft (5-8 minutes). Add the celery, mushrooms, and eggplant. Cook over low heat, stirring occasionally.
When the eggplant is cooked through (and this will happen more quickly if you cover the skillet between stirrings), add green pepper, herbs, and peas. Continue cooking about 5 minutes longer.
Remove from heat; toss with cheese, wheat germ, and vinegar. Spread this mixture into your buttered deep-dish casserole. Spread the mashed potatoes on top, as a crust.
OPTIONAL (and OPTIMAL): Sprinkle extra cheese plus some paprika on top.
Bake, uncovered, 35 minutes.

Nutrition Facts : Calories 262.8, Fat 9.6, SaturatedFat 5.6, Cholesterol 25.3, Sodium 511.6, Carbohydrate 36.6, Fiber 8.5, Sugar 7, Protein 10.9