Serves: 6 Preparation time: 5m Baking time: 1.40 h Ready in: 1.45 h

A tasty summer pie, ideal for those who don’t want to bother with preparing the crust.

Ingredients

2 kilos of eggplants
3 onions, grated
1 clove garlic, finely chopped
1 ½ cup grated Kefalotiri or any salty cheese
1 cup breadcrumbs
3 eggs
½ cup olive oil
1 tsp. oregano
1 bunch parsley, finely chopped
Salt and pepper

Preparation method

Step 1

Bake the eggplants at 200 ºC for 45 minutes to 1 hour, depending on their size.

Step 2

Remove the interior flesh of the eggplants, place it in a colander, press it and let it drain well.

Step 3

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.

Step 4

Allow the mixture to cool slightly and stir in the remaining ingredients, setting aside 2 tablespoons of bread crumbs.

Step 5

Grease a baking pan and spread the eggplant mixture. Sprinkle with breadcrumbs. Bake in the oven at 180 ºC for 45 minutes.

Chef: Eleni Psihouli
Photos – Food Styling: Antonia Kati
Source: www.olivemagazine.gr