Greek cuisine · Dough, Pasta & Rice

Melitzanopita (Eggplant Pie)

Eggplant pie with roasted eggplant, tomato and feta, wrapped in phyllo and baked until crisp.

Ingredients · for 6 servings

• 1 kg eggplants
• 400 g ripe tomatoes
• 200 g feta
• 1 onion
• 2 cloves garlic
• 8 sheets phyllo dough
• 2 eggs
• 100 ml olive oil
• 1/2 bunch mint
• Salt, pepper

Instructions

1. Cut the eggplants into 2 cm cubes, sprinkle with 1 tsp salt and let sit for 20 min. to release water, then pat dry.
2. Toss the cubes with 4 tbsp olive oil and roast on a baking sheet at 220°C top/bottom heat for 25 min. until soft and browned at the edges.
3. Finely chop the onion and garlic and sauté in 2 tbsp olive oil for 5 min., add the peeled, diced tomatoes and simmer uncovered for 10 min. into a thick sauce.
4. Mix the eggplant, tomato sauce, chopped mint, pepper and a little salt, let cool completely, then fold in the crumbled feta and eggs.
5. Brush a baking dish with olive oil, lay in four oiled phyllo sheets, spread the filling, cover with four more oiled sheets, tuck in the edges and score the top.
6. Bake at 180°C top/bottom heat for 40 min. until golden brown, let rest for 10 min. and serve lukewarm in pieces.