One of the best options for making a non-sweet, open-top vegetable pie.
It is necessary
- - 500 g fresh eggplant;
- - 500 g of bell pepper;
- - 5 pieces. tomatoes;
- - 2 pcs. onions;
- - 2 pcs. a clove of garlic;
- - 20 g of parsley;
- - 20 g of dill greens;
- - 400 g yeast dough;
- - 2 g dry thyme;
- - 2 g of black ground pepper;
- - 1 PC. egg;
- - 250 ml sour cream;
- - 100 g of hard cheese;
- - 50 g of asparagus shoots;
- - salt to taste.
Instructions
Step 1
Boil fresh asparagus shoots in slightly salted water. Cook for no more than fifteen minutes, the asparagus should be slightly damp and slightly crunchy. Remove the boiled asparagus and cool.
Step 2
Wash the tomatoes well. Take a glass of boiling water. Put the tomatoes in a sieve and pour over with boiling water, carefully peel the peels from the tomatoes. Cut the tomatoes into small pieces.
Step 3
Heat some oil in a skillet. Wash and peel the onion and garlic, grate on a fine grater. Fry the onion and garlic in a pan for a few minutes, add the tomatoes and simmer for five to seven minutes. Wash the greens, chop finely and add to the tomatoes, salt a little and add the thyme. Simmer, stirring for a couple of minutes. Remove and cool.
Step 4
Wash the eggplants, wipe and cut into large cubes. Wash the peppers, remove the seeds and stalks and cut into large half rings. Spread baking paper on a baking sheet and put peppers and eggplants, bake in the oven for twenty minutes.
Step 5
Roll out the dough into a thin layer. Grease a mold and lay out the dough. Place the fried tomatoes on the bottom of the dough. Then add the eggplants and peppers. Beat the egg with sour cream and pour over the filling, top with some asparagus and sprinkle with grated cheese. Bake forty minutes at maximum temperature.
