Eggplant and potato savory pie
recipe
Preparation: 20 min
Cooking time: 52 min
Rest: 30 min
Difficulty: Easy
Serves: 6-8 people
ingredients
Round puff pastry
1 roll
Potatoes
4 medium
Eggplant
2
Scamorza
200 gr
Grated Parmesan cheese
50 gr
Parsley
1 tuft
Garlic
1 clove
Extra virgin olive oil
qb
pepper
qb
salt
qb
You also need
Grated Parmesan cheese
1 tablespoon
The eggplant and potato savory pie is a perfect rustic dish to bring to the table in the summer, when fresh eggplants are abundant on the market stalls. Tasty and versatile, it is ideal to serve in slices as an appetizer or aperitif, but also as a vegetarian main course to propose for an informal evening with family or friends.
Making it at home is very simple. All you need to do is trim the aubergines, dice them and let them soften, then add them together with the potatoes, peeled and cut into small cubes, to a non-stick pan with a sauté of garlic and oil. Once cooked and cooled, mix the vegetables in a bowl with the diced scamorza, grated parmesan , chopped parsley and freshly ground peppercorns. Pour the resulting mixture into a 24 cm diameter mould , already lined with a roll of ready-made puff pastry , and finally sprinkle the surface, after having sealed the edges well, with another handful of grated cheese.
Place the whole thing in a hot oven for half an hour or until a delicious gratinated crust has formed : for a tasty, stringy and slightly creamy dish to the bite, thanks to the presence of potatoes among the ingredients, to take with you for a quick meal in the office or on a picnic out of town .
If you wish, you can replace the scamorza with provola, fontina or another stretched curd cheese, you can enrich the preparation with sautéed courgettes , desalted capers, Taggiasca olives, chopped cooked ham or crumbled tuna fillets, or you can choose, as an alternative to the parsley , other aromatic herbs of your choice, such as chopped thyme, basil or mint.
Discover how to prepare the eggplant and potato savory pie by following the step-by-step procedure and tips. If you liked this recipe, also try the eggplant quiche and the zucchini savory pie .
How to prepare the eggplant and potato savory pie
Step 1
Peel the potatoes and cut them into cubes1.
Step 2
Wash the aubergines thoroughly under cold running water, then dry them with a clean cotton cloth and cut them into small cubes.2.
Step 3
Brown the garlic in a non-stick pan with a drizzle of extra virgin olive oil3.
Step 4
Transfer the diced potatoes and aubergines to the pan4.
Step 5
Mix with a wooden spoon5and let it cook for about 20 minutes, adding a drop of hot water if necessary.
Step 6
When the vegetables are tender but not mushy, add salt and remove from the heat.6and let it cool.
Step 7
Then remove the garlic clove and collect the potato and aubergine mix in a large container.7.
Step 8
Combine the diced scamorza, grated parmesan and chopped parsley8.
Step 9
Season with a pinch of salt9.
Step 10
Spice with a pinch of pepper10.
Step 11
Mix the ingredients well11.
Step 12
Unroll the puff pastry with all its baking paper inside a 24 cm diameter cake tin, then prick the bottom with the prongs of a fork.12.
Step 13
Spread the prepared filling evenly inside13.
Step 14
Sprinkle the surface with a spoonful of grated parmesan cheese14.
Step 15
Fold the edges over the filling and seal them by pinching them with your thumb and forefinger.15; then place in a fan oven at 180°C and leave to cook for approximately 30 minutes.
Step 16
Once the cooking time is up, take the rustic dish out of the oven16and let it cool.
Step 17
Unmold the aubergine and potato savory pie onto a serving plate17, cut it into slices and serve.
storage
The eggplant and potato savory pie can be stored in the fridge, in an airtight container, for a maximum of 2 days . When serving, we suggest you put it in the oven for a few moments to make it warm and fragrant again.