Aubergine and Onion Vegetable Pie Recipe - Quick and Delicious

The Aubergine and Onion Vegetable Pie is a delightful dish that combines the rich flavours of aubergines, onions, tomatoes, and mushrooms. This vegetable pie is perfect for those who enjoy a hearty meal without meat. The recipe is simple and allows for creativity with different vegetables. It takes about 40 minutes to prepare and serves 4 to 6 people.

Crust

• 250 g (1 cup) flour
• 100 g (0.4 cups) medium-soft butter
• 1 egg
• Lukewarm water
• 1 pinch of salt

Filling

• 1-2 aubergines (eggplants)
• 1-2 onions
• 4 tomatoes
• 150 g (0.6 cups) mushrooms
• Grated cheese
• Milk
• 1 egg yolk
• Fresh cream

Crust

1. Add the flour to a large bowl.
2. Add the butter and rub it into the dough with your fingers until the texture is nearly consistent.
3. Add the egg, then some water bit by bit while working the pastry with your hands until it becomes soft and smooth. It should not be sticky and should look shiny and medium-yellow.

Filling

1. Cut the vegetables into thin slices.
2. Brown the vegetables in oil or butter or steam them, starting with the onions and aubergines, then the mushrooms. Keep the tomatoes raw.

Assembly

1. Roll the dough out about ⅛–¼ inch thick.
2. Butter a pie pan and fit the dough into the pan. Prick the dough all over with a fork, and line it with some aluminium foil in a curved shape.
3. Pre-bake the crust for about 10 minutes in a medium oven.
4. Take the crust out of the oven, and arrange the vegetables over the crust in whatever arrangement pleases you.
5. In a bowl, mix the egg yolk with some milk and a bit of fresh cream, then pour the mixture on top of the vegetables.
6. Cover with grated cheese.
7. Bake for 15-20 minutes in a medium oven.

Nutritional Values