Eggplant Pie

Eggplant Pie

Method

Mix all the ingredients for the filling in a bowl. Grease a 32 cm round pan and spread the half sheets, greasing them together.

Spread the filling and cover with the remaining leaves, oiling them as well.

Cut the pie into pieces, sprinkle with a little water and bake in a preheated oven at 170 degrees Celsius for about 50 minutes.

Tip: In the last 10 minutes of baking, put the pan in the last position of the oven to bake the bottom sheet properly.
  • Time 65'
  • Ingredients 6
  • Portions 4

Ingredients

2 packages Pulp of Roasted Eggplant Palirria
1 package of Florin peppers
2 tbsp. chopped parsley
1 clove of garlic, finely chopped
1 package sheet for rustic pies
Olive oil for the leaves and the pan