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Home » Culture » Recipes » Vegetables » Aubergine Pie

Aubergine Pie

Aubergine pie



Peel and cut the aubergine into slices and then gook them over a griddle or under the grill with olive oil. Chop the carrot, the red and the green pepper and the courgette into tiny pieces and put into a bowl. Add a large spoonful of rosemary and thyme to the vegetables. Now sauté everything with olive oil, salt and pepper. Let it cool once sautéed and then add the 8 eggs. In a glass dish greased with butter, cover the bottom with a layer of aubergine and then a layer of the sautéed vegetables and continue in that way until the dish is full and the pie is layered. Cover it with foil and bain-Marie the dish to cook it with a pan of water and heat of 160ºC.