Zucchini Eggplant Pie
A delicious, hearty meat pie with sliced eggplant and zucchini, rich meat sauce, feta cheese, and potato filling.
Equipment
- Springform pan
Ingredients
- 2 lbs ground beef
- 4 oz sun-dried tomatoes cut into strips
- 2 red onions diced
- 1 clove garlic minced
- 1 tsp rosemary chopped
- 1 tbsp tomato paste
- 8 oz tomato sauce
- salt & pepper to taste
- olive oil for frying
- 5 eggplants sliced
- 5 zucchinis sliced
- salt & olive oil
- 4 potatoes peeled & boiled
- 8 oz feta cheese cubed
- cherry tomatoes to garnish
Instructions
- Fry the ground beef in some olive oil. Add the sun-dried tomatoes, red onions, garlic, rosemary, tomato paste, and tomato sauce. Season with salt and pepper. Let the sauce simmer until it thickens and then allow it to cool completely.
- Cut the eggplants and zucchinis into slices. Salt them, dab them dry, and brush olive oil over them. Grill the zucchini and eggplant slices on both sides and let them cool.
- Peel and boil the potatoes and then slice them once they've cooled. Cut the zucchini and eggplant slices in half diagonally.
- Line a greased 9-inch springform pan with alternating eggplant and zucchini slices, making sure that they overlap and the tips of the triangles are facing inwards.
- Add some of the meat sauce to the springform pan. Place the potato slices and half of the feta cheese cubes on top of the meat sauce.
- Add the rest of the meat sauce and feta cheese cubes and fold the overlapping eggplant and zucchini slices in towards the center.
- Bake the zucchini pie for 30 minutes in a preheated oven set to 300°F. Carefully remove the pie from the springform pan and garnish with cherry tomatoes.
