Eggplant pie by Roula
Eggplant pie by Roula

Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, eggplant pie by roula. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Eggplant pie by Roula is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Eggplant pie by Roula is something that I have loved my entire life. They are fine and they look fantastic.

Eggplant pie by Roula Roula is the neighbour that we all would love to haveevery time she cooks the whole place just smells great and also, she brings me a portion! I have a lot of her recipes but this eggplant pie (melitzanopita) is the one that I love the most because it makes a very tasty and sweet pie. Drain the eggplant then lightly grill. You can either pan grill it or grill it on a bbq.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have eggplant pie by roula using 7 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Eggplant pie by Roula:
  1. Prepare 5 eggplants
  2. Take 1/4 cup olive oil
  3. Make ready 4 large onions coarsely cut
  4. Make ready 1/2 cup trahana (traditional coarse dried mixture of grain and dairy)
  5. Make ready 1 cup crumbled feta cheese
  6. Get 2 eggs, beaten
  7. Take 10 filo pastry sheets (store-bought or homemade)

Spraying the slices of eggplant with nonstick cooking oil spray, then broiling or. Taste a small amount of the filling to decide if you would like it a bit saltier. Spoon over one-third of the parmesan mixture and place half the mozzarella on top. In a small skillet, melt butter.

Instructions to make Eggplant pie by Roula:
  1. Wash the eggplants and cut them into cubes the size of croutons. Boil them for 10 minutes in a pot of water.
  2. As soon as they are tender strain them well pressing them into a strainer so that all the excess liquids are discarded.
  3. Heat the oil in a non-stick pan and sauté the onion with the eggplants for 5 minutes until they brown.
  4. Add 1/2 cup water and the trahana and boil for 5 minutes over low heat with the lid on until all the liquids are absorbed and the trahana is not firm to the bite.
  5. As soon as the mixture cools mix in the eggs and the feta cheese. Season with salt and pepper according to how salty the feta cheese is.
  6. Layer the pie as following3 filo sheets - filling - 2 filo sheets - filling - 2 filo sheets - filling - 3 fillo sheets.
  7. Bake at 180°C for about an hour.

Spoon over one-third of the parmesan mixture and place half the mozzarella on top. In a small skillet, melt butter. In a large skillet, cook the beef, onion, celery and garlic over medium heat until meat is no longer pink; drain. Add the eggplant, tomato sauce, parsley, oregano, salt and pepper; bring to a boil. Prick pastry shell with a fork.

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