Vegetable pie with cheese
4 servings
30 minutes
Vegetable pie with cheese is a gastronomic symphony of flavors where juicy eggplants, aromatic yellow tomatoes, and spicy pesto meet in an exquisite dance. This recipe originates from the world of gourmet cuisine, embodying the harmony of fresh vegetables and a rich cheesy aftertaste. The light spiciness of the chili and garlic sauce awakens the appetite, while the sour cream adds tenderness to each bite. Baked to a golden crust, the pie becomes an ideal option for a cozy family dinner or a stylish treat for guests. Its versatility allows it to be served hot or chilled, enjoying a rich bouquet of flavors and textures. This pie is a true culinary masterpiece capable of surprising even the most discerning gourmets.
1
Slice the eggplants about 1 cm thick and place them in heated oil. Add a little salt.
- Eggplants: 450 g
- Olive oil: 3 tablespoons
2
Lay the eggplants in a baking dish in a single layer.
3
Generously coat the top with pesto sauce.
- Pesto: 5 tablespoon
4
Then lay the sliced tomatoes, about 5 mm thick, in a single layer.
- Yellow tomatoes: 200 g
5
Press garlic into the sour cream using a press.
- Garlic: 10 g
6
Add chili sauce and ground pepper.
- Chili sauce: 1 tablespoon
- Ground black pepper: 0.5 teaspoon
7
Mix and coat the tomatoes with the resulting sauce. Lightly salt.
8
Place the remaining eggplants on top.
- Eggplants: 450 g
9
Sprinkle with grated cheese.
- Grated hard cheese: 6 tablespoons
10
Send to a preheated oven at 180 degrees.
11
The pie will be ready in 10 minutes.
12
Cut into portions and serve.