Pie with eggplant, basil and mozzarella
8 servings
75 minutes
Eggplant, basil, and mozzarella pie is a refined dish of Russian cuisine inspired by Mediterranean notes. Its delicate dough soaked in creamy filling harmoniously complements the creamy taste of mozzarella, the sweetness of roasted tomatoes, and the spiciness of eggplants. The addition of basil gives the pie a fresh aroma and a rich flavor accent. This pie is perfect for a cozy family dinner or a festive table. Its soft texture and exquisite combination of ingredients make it a true gastronomic delight, while the thin layers of filling turn each piece into a small work of art. The dish can be served hot or cold — its taste remains rich and abundant.
1
Place sifted flour and small pieces of room temperature butter in a bowl. Mash the mixture until smooth.
- Wheat flour: 1.5 glass
- Butter: 100 g
2
Add salt, baking powder, and 5-6 tablespoons of water to the mixture and knead until elastic. If the dough is too wet, add 1-2 tablespoons of flour. Form a ball from the dough, wrap it in plastic wrap, and place it in the refrigerator while preparing the filling and liquid mixture.
- Salt: to taste
- Baking powder: 1 teaspoon
- Wheat flour: 1.5 glass
3
Slice the eggplants into rounds about 5 mm thick, place on a baking sheet, and bake in a preheated oven at 180 degrees for ten minutes.
- Eggplants: 1 piece
4
While the eggplants are baking, prepare the filling mixture: mix cream, grated parmesan, eggs, chopped bread crumbs, nutmeg, salt, and pepper well.
- Cream 25%: 300 ml
- Grated Parmesan cheese: 8 tablespoons
- Chicken egg: 2 pieces
- White bread crumb: 50 g
- Ground nutmeg: to taste
- Salt: to taste
- Ground black pepper: to taste
5
Slice the tomatoes and mozzarella into circles.
- Tomatoes: 3 pieces
- Mozzarella cheese: 300 g
6
Place the dough in the baking dish, flatten it on the bottom and sides, making the edge at least 4-5 cm high. Pour in a little mixture.
7
Layer the filling. First eggplants, then basil leaves, tomatoes, and mozzarella. If the layers are thin, you can repeat — again eggplants, basil, tomatoes, mozzarella. Pour the creamy cheese mixture on top.
- Eggplants: 1 piece
- Basil leaves: to taste
- Tomatoes: 3 pieces
- Mozzarella cheese: 300 g
- Cream 25%: 300 ml
- Grated Parmesan cheese: 8 tablespoons
8
Trim the excess dough and carefully pinch the edges.
9
Bake in a preheated oven at 180 degrees for 40-50 minutes until golden brown. Turn off the oven and leave the pie there for another 30 minutes. Remove from the oven and let cool.