Vegetable pie with eggplant, tomatoes and cheese

6 servings

30 minutes

Vegetable pie with eggplants, tomatoes, and cheese is a true embodiment of Mediterranean cuisine, where simplicity meets rich flavor. This pie evokes cozy summer evenings by the sea when fresh vegetables and aromatic herbs transform into a gastronomic masterpiece. The crispy puff pastry creates a delicate base, while the baked eggplants and tomatoes fill the dish with juiciness and depth of flavor. Cheese adds creamy softness, and basil completes the composition with a light spicy note. The dish is perfect for a cozy family dinner or a festive table. It pairs wonderfully with a glass of white wine or fresh green salad, offering the taste of the Mediterranean in every bite.

Energy value per serving

• Calories: 426.4
• Proteins: 12.2g
• Fats: 25.4g
• Carbohydrates: 37.2g

Ingredients

• Puff pastry: 1 pc
• Eggplants: 2 pc
• Tomatoes: 1 pc
• Cheese: 150 g
• Basil leaves: 1 bunch

Cooking steps

1. Line the mold with paper or grease it with oil.

2. Roll out the dough to the size of the mold.

   Required ingredients:

   • Puff pastry: 1 piece

3. Lay the eggplants in a thin layer.

   Required ingredients:

   • Eggplants: 2 pieces

4. Place the tomatoes on top.

   Required ingredients:

   • Tomatoes: 1 piece

5. Salt, pepper, and sprinkle with cheese and basil.

   Required ingredients:

   • Cheese: 150 g
   • Basil leaves: 1 bunch

6. Bake for 30 minutes in the oven at 190 degrees.