Provencal eggplant pie
8 servings
60 minutes
Eggplant Provençal pie is the embodiment of the spirit of southern France. The light and crispy dough perfectly complements the aromatic filling of baked eggplants, sweet peppers, and ripe tomatoes. Vegetables soaked in olive oil and mustard acquire a deep flavor, while the delicate filling of sour cream, eggs, and cheese gives the pie an airy texture. This pie is a true gastronomic journey to Provence, where the freshness of ingredients and simplicity of preparation create a harmony of taste. It can be served as a main dish or as an appetizer with a glass of white wine. The combination of traditional Provençal products makes it an essential element of Mediterranean cuisine. It is good both hot and cold, revealing all the depth of flavors after cooling.
1
Dough: mix 225 grams of white wheat flour, 4 tablespoons of olive oil, 1 egg, salt, and pepper in a food processor or mixer until crumbly. You can add 1-2 tablespoons of water to turn the crumbs into a uniform dough and immediately place it in the refrigerator.
- Wheat flour: 225 g
- Chicken egg (large): 3 pieces
- Milk: 50 ml
2
Filling: thinly slice eggplants and peppers, arrange in a single layer on a baking sheet, drizzle with olive oil, and place in a preheated oven. Bake until the vegetables are soft and a brown crust forms (about 30 minutes).
- Eggplants: 5 piece
- Sweet pepper: 3 pieces
3
Slice the tomatoes into thin rings.
- Tomatoes: 3 pieces
4
Prepare the filling: beat the eggs, sour cream, milk, and cheese, add garlic (pressed through a garlic press) and a handful of finely chopped herbs (I add parsley).
- Chicken egg (large): 3 pieces
- Sour cream 20%: 300 g
- Milk: 50 ml
- Russian cheese: 200 g
- Garlic: 2 cloves
- Chopped parsley: 20 g
5
Take the dough out of the refrigerator. Roll it out in a shape (I usually choose a shape that I won't be ashamed to put on the table: transparent, rectangular, but a white ceramic one for cakes will also do). It's convenient to roll out the dough with a small rolling pin that easily maneuvers in the corners of the shape.
6
Spread a thin layer of mustard on the dough using a brush or a soft flexible spatula. Place sliced tomatoes on the mustard, then the cooked eggplants and peppers, and top with a few sliced pitted olives.
- Grainy mustard: 2 tablespoons
- Tomatoes: 3 pieces
- Eggplants: 5 piece
- Sweet pepper: 3 pieces
- Olive: 5 piece
7
Water the vegetables evenly.
- Sour cream 20%: 300 g
8
Bake in the oven until golden brown (about 20-25 minutes).