Aubergine pie by Niki
Aubergine pie by Niki

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, aubergine pie by niki. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

A pie with a special taste, it surprises even those who are no fans of aubergines. Mix eggs with salt and beat them. Though homemade puff pastry is delicious, you can use ready-made from the supermarket if you like - ideally an all-butter one.

Aubergine pie by Niki is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Aubergine pie by Niki is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have aubergine pie by niki using 17 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Aubergine pie by Niki:
  1. Prepare 6 sheets country style filo dough
  2. Take 4 aubergines
  3. Make ready 1 cup olive oil
  4. Make ready 2 onions cut into slices
  5. Take 1 tsp boukovo (hot paprika flakes)
  6. Make ready 1 1/2 cup finely chopped tomato
  7. Make ready 1 tsp oregano
  8. Make ready 1 tsp spearmint
  9. Get 200 g strained yoghurt
  10. Take 2 1/2 cups yellow cheeses (regato, graviera, pecorino, edam or gouda)
  11. Prepare 1 1/2 cup fresh milk
  12. Get pepper
  13. Take salt (with moderation, due to the cheeses)
  14. Prepare For the batter
  15. Prepare 1 cup flour
  16. Get 5 tbsp oil
  17. Get water as much as it takes

Hearty aubergine parmigiana is a real winner for the family. Layer the aubergine with the tomato sauce and a generous sprinkling of Parmesan. Dot the mozzarella over the top and grill. If you want to make ahead, leave to cool completely, then chill.

Instructions to make Aubergine pie by Niki:
  1. Cut the aubergines in half (lengthwise) and spread them on the greaseproof paper, cut side facing down.
  2. Bake for 40 minutes until tender, then set them aside for 10 minutes to cool.
  3. Peel the aubergines and mash the flesh using a fork.
  4. Sauté the onions until tender in 1/2 cup oil.
  5. Add the aubergines, the pepper and stir in the tomato.
  6. Leave for 3-4 minutes then remove from heat.
  7. Add salt, spearmint, boukovo and let it cool and absorb its liquids.
  8. Mix the yoghurt, the milk and the cheeses into a bowl.
  9. Mix all the ingredients together and the filling of the pie is ready.
  10. Make a batter with flour, oil and water.
  11. Brush a large oblong baking tray with oil and line it with the 3 filo sheets. Brush the first two with the batter.
  12. Pour the filling on top, cover with the rest of the filo sheets that you also brush with the batter.
  13. Score the pie and pour the remaining batter on top.
  14. Bake at 180°C for one hour (using both the radiant elements and the fan).

Donal's aubergine parmigiana is so easy to make and tastes wonderful. It's simpler than a lasagne and lighter, too. Freeze this for up to a month. Brush the aubergine slices with olive oil on both sides to coat. Heat a griddle pan and cook the aubergines for a couple of minutes on both sides until lightly.

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