Recipe: Eating on a Dime Eggplant pie with onions and anthotyro

Recipe: Eating on a Dime Eggplant pie with onions and anthotyro Delicious, fresh and tasty.

Eggplant pie with onions and anthotyro. Eggplant pie with onions and anthotyro Recipe by chefparis. Layer eggplant, green onions, Italian seasoning, salt, and pepper in the pie crust, ending with a layer of eggplant. Mix mozzarella cheese, Cheddar cheese, and mayonnaise together in a bowl; spread over eggplant layer.

To eggplant mash, add sauteed onion, garlic, breadcrumbs, parmesan, egg, melted butter, pesto, and mix well.

Lubricate the pie pan with non-stick cooking spray.

Layer on the bottom of the pan with tomato slices.

You can cook Eggplant pie with onions and anthotyro using 12 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Eggplant pie with onions and anthotyro

1. You need 6-8 of country style filo sheets (either store bought or homemade).

2. You need 1 cup of olive oil.

3. Prepare 4 of eggplants.

4. Prepare 400 g of crumbled anthotyro (traditional Greek fresh cheese).

5. It’s 260 g of grated kefalotyri (traditional Greek hard salted yellow cheese).

6. Prepare 4 of onions.

7. Prepare 3 cloves of garlic.

8. Prepare 3 of tomatoes, ripe and firm without their skin and seeds, finely chopped.

9. It’s 3 tbsp of finely choppd basil.

10. You need 2 of sun-dried tomatoes, finely chopped.

11. It’s of salt.

12. It’s of freshly ground pepper.

Top mixture with the rest of the tomatoes.

Peel and cube eggplant, boil until soft and tender, then drain water and mash.

Add diced onion, garlic, breadcrumbs, egg, melted butter and pesto to the mash; mix well.

Slice one tomato and layer on bottom of pan.

Eggplant pie with onions and anthotyro instructions

1. Wash the eggplants and cut them into cubes. Place them in a strainer, season with plenty of salt and set them aside for 20 to lose their bitternes. Wash and dry well..

2. Cut the onions into round slices and finely chop the garlic. Heat 2/3 of the oil and sauté the onions with the eggplants until they are tender..

3. Add the garlic and continue to sauté for 2-3΄. Add the tomatoes and boil until all the liquids are absorbed. Remove from heat and add the basil and the sun-dried tomatoes. Set aside to cool..

4. Then, add half of the kefalotyri and the anthotyro and mix softly..

5. Line a large baking tray brushed with oil with 3-4 filo sheets, brushing a little oil between them and sprinkling with a little kefalotyri. Spread the filling..

6. Cover with the remaining filo sheets, once more brushing them with oil and sprinkling with kefalotyri. Bring the excess edges of the filo sheets together, forming a decorative ring around the pie..

7. Bake the eggplant pie at 200°C until golden brown..

Slice the remaining tomato and layer on top of eggplant mixture.

Remove cooked eggplant to bowl and mash.

Saute onion in oil/vinegar mixture until caramelized, adding more oil if necessary.

Fold eggs, butter, pesto, and breadcrumbs into eggplant.

Grease a pie pan and place a layer of sliced tomato to cover bottom.