Zucchini, eggplant and tomato pie with brick pasta, Mediterranean recipe to enjoy vegetables

Zucchini, eggplant and tomato pie with brick pasta, Mediterranean recipe to enjoy vegetables

It is ideal to form closed packages, but this zucchini, eggplant and tomato pie shows that offering the filling well in sight of the diners is much more tempting.

With the crispy edges and the thin and smooth base, this type of salty cakes is much less heavy than other options also very appetizing, such as cocas, empanadas or even pizza. It is not so simple to cut into portions, that is true, but it is so easy to prepare and so rich, that it is a minor detail when it comes to enjoying at the table.

The recipe admits many variants, using square or rectangular molds, individual portions or even closing it with other layers above. The filling is purely the Mediterranean, with which we can also play according to what the market offers us. In this case, we have not added onion because it is unpleasant to one of the guests, but do not hesitate to add it to the other vegetables if you like its delicious roasted flavor.


For 4 people

  • Leaf brick paste or 1 roll5
  • Small Zucchini2
  • Eggplant1
  • Colored peppers (yellow, red or green, medium)1
  • Natural or natural canned tomatoes, peeled and chopped4
  • Goat cheese80 g
  • Dried tomato4
  • Dried oregano
  • Ground black pepper
  • Fresh basil to taste
  • Extra virgin olive oil
  • Salt

How to make zucchini, eggplant and tomato pie with brick pasta

Difficulty: Easy

  • Total time1 h
  • Elaboration20 m
  • 40 m cooking

Preheat the oven to 200ยบ C and prepare a large tray. Wash and dry all vegetables. Cut the zucchini into quarters, eggplant and diced pepper. Mix everything with a jet of olive oil, salt, and pepper and spread on the tray. Bake for about 10-12 minutes and let cool. Lower the temperature to 180ยบ C.

Grease with oil around mold about 26-28 cm in diameter. Cover, overlapping layers, with brick paste sheets, painting each with olive oil. If we use the square, alternate the corners to cover the entire circumference of the mold.

Drain the tomato very well and chop. Chop the dried tomatoes and distribute both, reserving some dried for coverage, at the bottom of the last layer of brick, previously also painted with oil. Add the roasted vegetables, cover with the crumbled cheese, add pepper and oregano to taste.

Bake for about 15-20 minutes, until the dough is golden brown. Serve with chopped dried tomatoes and fresh basil to taste, or adding more oregano if desired.

With what to accompany the zucchini, eggplant and tomato pie with brick pasta

Light but satiating thanks to the number of vegetables, this salty cake with brick pasta is perfect to share as a first course of a more abundant menu, accompanying some meat or, better yet, a good second of fish. It can also be part of a vegetarian menu or serve as a single dish for two people, and we can combine it with a salad.


Leave your message