Summer Tomato and Eggplant Pie
A delicious, vibrant pie filled with juicy tomatoes and tender eggplant, ideal for summer meals and perfect for meal prepping.
Ingredients
Filling Ingredients
- 1 large Eggplant Provides a meaty texture and absorbs flavors well.
- 2 large Tomatoes Adds juiciness and vibrant flavor.
- 1 ready-made Pie crust Offers a flaky and comforting base.
- 2 tablespoons Olive oil Enhances richness and brings out vegetable flavors.
- 2 cloves Garlic Infuses the dish with aromatic depth.
- 1 medium Onion Adds sweetness and texture to the filling.
- 1 cup Cheese (e.g., mozzarella or your choice) Creates a melty, satisfying topping.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Wash and slice the eggplant and tomatoes.
- Chop the onions and mince the garlic.
- Roll out the pie crust and place it in a greased pie dish.
Cooking
- Heat olive oil in a pan over medium heat.
- Sauté onions and garlic until translucent, around 5 minutes.
- Add the sliced eggplant and cook for an additional 5 minutes.
- Layer the eggplant mixture in the pie crust, followed by the tomatoes.
- Sprinkle cheese over the top.
Serving
- Bake in the preheated oven for 35–40 minutes, or until the crust is golden.
- Let the pie cool for a few minutes before slicing.
- Serve warm, garnished with fresh herbs if desired.
Notes
For a firmer texture, sprinkle sliced eggplant with salt and let it sit for 20 minutes before cooking to draw out moisture. Store any leftovers in an airtight container for up to 3 days. Prep the filling ahead of time to make assembly quick and easy. Pair with a refreshing salad for a balanced meal. Experiment with different cheeses for varied flavors.