Aubergine and “Feta” Pie

Hello there! 

Today I was so into experimenting and suddenly this recipe has started to take form into my brain.

To be fair.. This is how it started.. Basically yesterday I’ve roasted 2 medium aubergine to try to reproduce one very delicious lebenase Moussaka (click here for the recipe) I had last Sunday at Greenwich.. Roasted, indeed, as I’m not such a fan of fried veggies and, of course, I always try not to cook caloric meals at home… Anyway! I wasn’t really in the mood for another Moussaka to be honest (but don’t be worried, I’m going to make it asap, so stay tuned if you wanna find out more 😉 ) so here it goes!


Make sure you have:

2 Medium Aubergines

3 Medium Potatoes

100 gr of Vegan Feta Cheese

2 Tbs Chickpea Flour

1 Glove of Garlic

Parsley

1 Piece of Bread

Salt and Pepper to taste

E.V. Olive Oil

Bread Crumbs

Vegan Hard Cheese


First things first: let’s roast the augergine!

Wash them and pierce the skin all around with a fork and roast the aubergines for about 3-4 mins per side on a very hot pan. In the meantime preheat the oven at 200°.

Once the aubergines are cooked, transfer them into a tin and bake for about 30 to 40 mins, turning them once.

After this step, place them into a plastic bag while they’re still hot (mind your fingers!) and allow to chill overnight.

Now it’s time to peal off the skin and put the filets into a bowl.

I really do love the consistency, they literally mealt in the mouth, yum!

Let’s add now bread (previously soften and drained into some warm water), feta “cheese”, garlic and parsley (finally chopped) chickpea flour, salt and pepper.

Mix well until you reach a texture that looks similar to this:


Pour about 1 tablespoon of E.V. Oil into a 500 grams plum cake mould and coat all sides with some bread crumbs.


Peal & slice the potatoes, then line them on each side of the tin.

Fill with the aubergine and feta mixure..

..then cover with another layer of sliced potatoes.

Spread over some other bread crumbs and grated vegan cheese, then allow to cook for about 45 mins at 180°.

This is how it will look like still in the tin..

..And this is how it is on a plate, upside down 🙂

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