Aubergine pie by Niki
Aubergine pie by Niki

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, aubergine pie by niki. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Aubergine pie by Niki is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Aubergine pie by Niki is something that I’ve loved my whole life.

De beste borden van Niki Florin. Add the aubergines to the pan. A mildly spiced aubergine spinach chickpea curry, perfect for camping.

To begin with this recipe, we have to prepare a few components. You can cook aubergine pie by niki using 17 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Aubergine pie by Niki:
  1. Make ready 6 sheets country style filo dough
  2. Get 4 aubergines
  3. Make ready 1 cup olive oil
  4. Get 2 onions cut into slices
  5. Get 1 tsp boukovo (hot paprika flakes)
  6. Prepare 1 1/2 cup finely chopped tomato
  7. Get 1 tsp oregano
  8. Prepare 1 tsp spearmint
  9. Get 200 g strained yoghurt
  10. Make ready 2 1/2 cups yellow cheeses (regato, graviera, pecorino, edam or gouda)
  11. Prepare 1 1/2 cup fresh milk
  12. Make ready pepper
  13. Prepare salt (with moderation, due to the cheeses)
  14. Get For the batter
  15. Take 1 cup flour
  16. Make ready 5 tbsp oil
  17. Prepare water as much as it takes

Add the herbs, chilli flakes, if using, and the tomatoes and season with salt and pepper. Bringing you comfort in just a puff. Order an Aubergine Pillow here: www.auberginepillow.com. Aubergine Chickpea Bake - Healthy Middle Eastern dish with aubergine and chickpeas in a thick tomato sauce.

Instructions to make Aubergine pie by Niki:
  1. Cut the aubergines in half (lengthwise) and spread them on the greaseproof paper, cut side facing down.
  2. Bake for 40 minutes until tender, then set them aside for 10 minutes to cool.
  3. Peel the aubergines and mash the flesh using a fork.
  4. Sauté the onions until tender in 1/2 cup oil.
  5. Add the aubergines, the pepper and stir in the tomato.
  6. Leave for 3-4 minutes then remove from heat.
  7. Add salt, spearmint, boukovo and let it cool and absorb its liquids.
  8. Mix the yoghurt, the milk and the cheeses into a bowl.
  9. Mix all the ingredients together and the filling of the pie is ready.
  10. Make a batter with flour, oil and water.
  11. Brush a large oblong baking tray with oil and line it with the 3 filo sheets. Brush the first two with the batter.
  12. Pour the filling on top, cover with the rest of the filo sheets that you also brush with the batter.
  13. Score the pie and pour the remaining batter on top.
  14. Bake at 180°C for one hour (using both the radiant elements and the fan).

Vegan, gluten free and so yummy! I seem to be going back to my Middle Eastern roots recently where food is concerned. I think Middle Eastern food is so. Baked Falafel, Romaine, Organic Quinoa, Hummus or Baba Ghanoush, Aubergine Salad, Carrot Salad, Red Cabbage, Tabouli, Kalamata Olives, and Tzatziki or Tahini Dressing. Aubergine lovers, this cheesy Parm bake from Delish.com is for you.

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