To conserve energy throughout a busy summer day, make a light, savory pie with a tangy flavor and subtle aroma. And if the greens and eggplants are literally just from the garden, the pie will turn out to be especially tasty!
It is necessary
-
- a bunch of greens (cilantro
- dill
- parsley
- green onions, etc.);
- 3 eggplants;
- 3 cloves of garlic;
- 3 tablespoons pitted oils
- 5 tbsp vegetable oil;
- 100 g butter;
- 3 yolks;
- 200 g grated cheese (preferably "Cheddar" variety);
- 200 g sour cream, 15% fat;
- 300 g flour;
- 250 ml of milk;
- 1 tsp baking powder;
- 0.5 tsp salt;
- a pinch of ground pepper;
- round baking dish;
- fork or toothpick.
Instructions
Step 1
Sift the flour, salt and baking powder into a bowl. Melt the butter and mix with the milk. Pour the butter and milk mixture slowly into the flour. Substitute for smooth, uniform dough.
Step 2
Roll the dough into a ball, wrap it in plastic wrap and refrigerate for an hour.
Step 3
Wash the eggplants and cut into longitudinal plates 1 cm wide. Salt the eggplants and fry them in 4 tablespoons. heated vegetable oil (4 minutes on each side). Place the finished eggplants on a paper towel to dry.
Step 4
Preheat oven to 200 degrees. Grease a round baking dish with butter. Roll out a ball of dough on a floured table and then put it in a mold. Make frequent punctures in the bottom with a fork or toothpick. Drizzle the remaining butter over the dough and bake for 15 minutes.
Step 5
Whisk the egg yolks and sour cream in a bowl. Mix the resulting mixture with finely grated cheese. Season with salt.
Step 6
Peel and crush the garlic thoroughly.
Step 7
Rinse, dry and chop the herbs. Mix with garlic.
Step 8
Place the herbs and garlic in a bowl of cheese, yolks and sour cream. Stir again.
Step 9
Cut the olives into slices.
Step 10
Spread the cheese mixture over the dough. Place the eggplant slices on top. Sprinkle everything with olives. Return the pie to the oven and bake for another 15 minutes.
