Melitzanopita | Greek Eggplant Pie with Feta
(0)
60 min
Under an hour
Sezamo
O plăcintă grecească rustică și aromată, fără foi, pregătită din vinete coapte la cuptor, brânză feta sfărâmată, iaurt cremos și verdețuri proaspete. Presărată generos cu semințe crocante de susan, această Melitzanopita rumenă este un deliciu mediteranean simplu și reconfortant pentru mesele de toamnă.
Ingredients
Preparation method
Preparing the eggplants
Preheat the oven to 180°C and line a round baking dish (24-26 cm diameter) with baking paper or grease it with a little olive oil.
Wash the eggplants and dice them into small cubes. Sprinkle them with a little sea salt and leave them in a sieve for 10 minutes to drain excess moisture, then gently pat them dry with a paper towel.
In a large frying pan, heat 2 tablespoons of olive oil and sauté the eggplants along with the crushed garlic for 7-8 minutes over medium heat until nicely softened and golden. Allow them to cool slightly.
Chef's tip
For an even richer texture, you can toast the sesame seeds in a dry pan for 1 minute before sprinkling them over the pie.
Melitzanopita is excellent served as a vegetarian main dish alongside a fresh Greek salad with tomatoes and Kalamata olives.
55 min
Under an hour
