A tasty summer pie, ideal for those who don’t want to bother with preparing the crust.

Serves: 6 Preparation time: 5m Cooks in: 1.40 h Ready in: 1.45 h

2 kilos of eggplants
3 onions, grated
1 clove garlic, finely chopped
1 ½ cup grated Kefalotiri or any salty cheese
1 cup breadcrumbs
3 eggs
½ cup olive oil
1 tsp. oregano
1 bunch parsley, finely chopped
Salt and pepper

Step 1
Bake the eggplants at 200 ºC for 45 minutes to 1 hour, depending on their size.

Step 2
Remove the interior flesh of the eggplants, place it in a colander, press it and let it drain well.

Step 3
In a nonstick skillet, heat 2 tsp. of olive oil and sauté the onion until golden. Add the garlic along with the eggplant and sauté until all moisture is evaporated.

Step 4
Allow the mixture to cool slightly and stir in the remaining ingredients, setting aside 2 tablespoons of bread crumbs.

Step 5
Grease a baking pan and spread the eggplant mixture. Sprinkle with breadcrumbs. Bake in the oven at 180 ºC for 45 minutes.

Photos – Food Styling: Antonia Kati

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