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
½ cup olive oil
1 tsp. oregano
1 bunch parsley, finely chopped
Salt and pepper
Bake the eggplants at 200 ºC for 45 minutes to 1 hour, depending on their size.
Remove the interior flesh of the eggplants, place it in a colander, press it and let it drain well.
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.
Allow the mixture to cool slightly and stir in the remaining ingredients, setting aside 2 tablespoons of bread crumbs.
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