Mediterranean Vegetable Pie

Name: Mediterranean Vegetable Pie
Prep time: 30 min
Cook time: 60 min
Ingredients: 500 grams aubergine (peeled and thinly sliced); 1 tsp salt; 1 medium onion (thinly sliced); 1 green pepper (cut into thin strips); 1 red pepper (cut into thin strips); 1 medium courgette (cut into thin strips); 5 mushrooms (sliced); 2 cloves garlic (minced); 120 olive oil (extra virgin); 2 medium tomatoes (cored, seeded and cut into eighths); 1 ½ tsp Italian seasoning; ½ tsp salt; ½ tsp black pepper (freshly ground); 60 parmesan (grated); 170 mozzarella (shredded); 1 pie crust and pastry (to make a lattice); milk or egg for glazing

Easy

Serves:

Delight in the exquisite flavours of the Mediterranean with this delectable Mediterranean Vegetable Pie. This pie brings together a medley of vibrant and nourishing vegetables, creating a delightful fusion of colours, textures, and tastes. Roasted vegetables, aromatic herbs, and creamy cheese unite in every mouthful, enveloped in a golden, flaky pastry crust. Whether you adhere to a vegetarian diet, possess a penchant for Mediterranean cuisine, or simply desire a scrumptious and wholesome meal, this vegetable pie is bound to gratify your palate and leave you hankering for seconds

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Ingredients
Method

500 grams aubergine peeled and thinly sliced
1 tsp salt
1 medium onion thinly sliced
1 green pepper cut into thin strips
1 red pepper cut into thin strips
1 medium courgette cut into thin strips
5 mushrooms sliced
2 cloves garlic minced
120 olive oil extra virgin
2 medium tomatoes cored, seeded and cut into eighths
1 ½ tsp Italian seasoning
½ tsp salt
½ tsp black pepper freshly ground
60 parmesan grated
170 mozzarella shredded
1 pie crust and pastry to make a lattice
milk or egg for glazing

Place the sliced eggplant between paper towels, sprinkle with 1 tsp salt, and weigh it down with a heavy cutting board. Leave it for 20-30 minutes
Heat half of the oil and fry the eggplant. Remove it from the pan and set it aside
Heat the remaining oil and fry the onions, peppers, zucchini, and garlic for 4-5 minutes
Combine the seasoning, salt, and pepper in a small cup
Sprinkle 3 tbsp parmesan over the prepared pie base
Spoon half of the vegetables over the base
Sprinkle with herbs and half of the mozzarella
Repeat the layering process with the remaining ingredients, reserving 1 tbsp parmesan
Arrange the tomato wedges on top
Cut the remaining pastry into strips and arrange them in a lattice pattern over the pie. Crimp the edges to seal
Brush the lattice strips with milk
Sprinkle with parmesan
Bake at 200°C (400°F) for 25 minutes
Let it rest for 15 minutes before cutting

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Ingredients

500 grams aubergine peeled and thinly sliced
1 tsp salt
1 medium onion thinly sliced
1 green pepper cut into thin strips
1 red pepper cut into thin strips
1 medium courgette cut into thin strips
5 mushrooms sliced
2 cloves garlic minced
120 olive oil extra virgin
2 medium tomatoes cored, seeded and cut into eighths
1 ½ tsp Italian seasoning
½ tsp salt
½ tsp black pepper freshly ground
60 parmesan grated
170 mozzarella shredded
1 pie crust and pastry to make a lattice
milk or egg for glazing

Method

Place the sliced eggplant between paper towels, sprinkle with 1 tsp salt, and weigh it down with a heavy cutting board. Leave it for 20-30 minutes
Heat half of the oil and fry the eggplant. Remove it from the pan and set it aside
Heat the remaining oil and fry the onions, peppers, zucchini, and garlic for 4-5 minutes
Combine the seasoning, salt, and pepper in a small cup
Sprinkle 3 tbsp parmesan over the prepared pie base
Spoon half of the vegetables over the base
Sprinkle with herbs and half of the mozzarella
Repeat the layering process with the remaining ingredients, reserving 1 tbsp parmesan
Arrange the tomato wedges on top
Cut the remaining pastry into strips and arrange them in a lattice pattern over the pie. Crimp the edges to seal
Brush the lattice strips with milk
Sprinkle with parmesan
Bake at 200°C (400°F) for 25 minutes
Let it rest for 15 minutes before cutting