Eggplant pie by Roula
Eggplant pie by Roula

Hey everyone, it is Louise, 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’m gonna make it a bit unique. This will be really delicious.

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Eggplant pie by Roula is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Eggplant pie by Roula is something that I’ve loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have eggplant pie by roula using 7 ingredients and 7 steps. Here is how you can achieve it.

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

Eggplant Rollatini - Eggplant rollups stuffed with a cheesy ricotta blend, and baked in a delicious marinara sauce. If you are looking for a darn good vegetarian dish that's bursting with flavah-flave, here it is! Eggplant Rollatini is making all my meatless wishes come true. It's like lasagna, but not quite.

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.

Lay eggplant slices on a paper towel-lined pan. Pat the eggplant slices dry with paper towels and transfer eggplant to a large baking sheet. Eggplant (US, Australia, New Zealand, anglophone Canada), aubergine (UK, Ireland, Quebec) or brinjal (South Asia, South Africa) is a plant species in the nightshade family Solanaceae. Selecting the right eggplant, salting it properly, and flipping it in the oven all help turn the vegetable into silky, tender perfection. Most supermarkets carry one type of eggplant, the globe variety, with Thai, Japanese, and even fairytale eggplant regularly available at local markets from July to October.

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