Eggplant and goat cheese pie. Recipe

Eggplant and goat cheese pie. Recipe

In addition, using a sheet of broken dough that they sell made, it is so easy to prepare and it is so delicious, that I do not think it is worth complicating by kneading with the heat that it still does.

I did not have a round mold on hand and this circumstance complicated me a little the task of extending the dough, which had a round shape. I had to cut and paste as I could, I even thought that, when baked, the dough would break, but fortunately it was not.

Ingredients for 6 people

  • 1 sheet of broken dough, 2 medium eggplants, 1 goat cheese roll, 1 onion, 2 cloves of garlic, 2 dl of cream, 3 eggs, olive oil, pepper, and salt.

How to make eggplant and goat cheese pie

We start by spreading the dough and lining a mold, rectangular or circular. Then we puncture it several times with a fork, cover it with baking paper and fill it with dried chickpeas, baking it about ten minutes at 200 ° C until it browns.

We wash the eggplants, we cut them off and cut them into small pieces. We put them in a bowl with plenty of salt, leaving them for half an hour to lose the bitterness . After this time, we rinse them well and drain them.

Peel and chop the onion and garlic. Heat a little oil in a pan and sauté the onion over low heat, until it is golden brown. Then we add the garlic, eggplant, pepper, cover and sauté over low heat, stirring occasionally so that they do not stick.

Beat the eggs with the cream. Add the previous stir-fry and the chopped cheese. We spread the mixture on the dough, from which we will have removed the chickpeas and the kitchen paper previously. Bake the quiche for half an hour at 180ºC, letting it stand a little before serving.

Processing time | 1 hour and a half

Difficulty | Easy


I can’t think of any occasion when it is not appropriate to prepare this recipe for eggplant cake with goat cheese. I served it to eat, slightly warm, accompanied by a varied salad and the truth is that I succeed. There were no crumbs left.


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