Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, eggplant pie with onions and anthotyro. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Eggplant pie with onions and anthotyro is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Eggplant pie with onions and anthotyro is something that I have loved my whole life.
Here's how to make a delicious vegan Greek pie with eggplants called Melitzanopita. You'll fall in love with the flavors of this amazing pie recipe! The original Melitzanopita recipe is made with phyllo dough, eggplant, peppers and anthotyros cheese, a Greek cheese made of unpasteurized sheep's.
To begin with this recipe, we have to first prepare a few components. You can cook eggplant pie with onions and anthotyro using 12 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Eggplant pie with onions and anthotyro:
- Get 6-8 country style filo sheets (either store bought or homemade)
- Prepare 1 cup olive oil
- Make ready 4 eggplants
- Get 400 g crumbled anthotyro (traditional Greek fresh cheese)
- Take 260 g grated kefalotyri (traditional Greek hard salted yellow cheese)
- Prepare 4 onions
- Take 3 cloves garlic
- Get 3 tomatoes, ripe and firm without their skin and seeds, finely chopped
- Get 3 tbsp finely choppd basil
- Make ready 2 sun-dried tomatoes, finely chopped
- Get salt
- Take freshly ground pepper
Add the bell pepper, garlic and tomato. · Cheese, bread crumbs, parsley, garlic and onion are mixed in with the cooked eggplant and formed into patties. Stacey shares her recipe for simple and rustic Eggplant Tomato Onion Pie. It's healthy, quick, easy and takes advantage of some great summer veggies. A rustic baked eggplant dish with caramelized onions from Central Greece.
Instructions to make Eggplant pie with onions and anthotyro:
- Wash the eggplants and cut them into cubes. Place them in a strainer, season with plenty of salt and set them aside for 20' to lose their bitternes. Wash and dry well.
- Cut the onions into round slices and finely chop the garlic. Heat 2/3 of the oil and sauté the onions with the eggplants until they are tender.
- Add the garlic and continue to sauté for 2-3΄. Add the tomatoes and boil until all the liquids are absorbed. Remove from heat and add the basil and the sun-dried tomatoes. Set aside to cool.
- Then, add half of the kefalotyri and the anthotyro and mix softly.
- Line a large baking tray brushed with oil with 3-4 filo sheets, brushing a little oil between them and sprinkling with a little kefalotyri. Spread the filling.
- Cover with the remaining filo sheets, once more brushing them with oil and sprinkling with kefalotyri. Bring the excess edges of the filo sheets together, forming a decorative ring around the pie.
- Bake the eggplant pie at 200°C until golden brown.
Get a crusty fresh loaf of bread to dip in the juices. The caramelized onions add sweetness to the otherwise bitter eggplant. This cheesy eggplant and onion quiche is simple and easy to make. It uses homemade pie crust, grilled eggplant and caramelized grilled onions topped with cheese. It's a great make-ahead dish, almost all components can be made the day before.
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