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1 packet pastry leaves, country style
4 medium aubergines
2 onions, finely chopped
2 glasses tomatoes, diced
1 teacupful olive oil
3 teacupfuls kaseri cheese, grated
1 soup-spoonful crushed coriander
salt, pepper
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Skin the aubergines completely and put in salted water for two hours. Remove, squeeze dry and dice. |
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Put half the oil in a pan and sauté the onion. |
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Add the aubergines and sauté too. Last, toss in the finely chopped tomatoes, the coriander, pepper and salt. Simmer at low heat until the aubergines are cooked and the tomato almost dry.
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Leave to cool. Line a large round baking pan with two pastry leaves brushed with oil. Spread the aubergine filling and sprinkle with grated cheese. Cover the pie with another two pastry leaves.
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Bake at 180 0C for one hour, until the pastry leaves are well cooked.
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