Caspian Eggplant Pie

Ingredients

In the original Greek Melintzanopita, the filling is typically made with feta cheese and herbs. However, in this Caspian adaptation, the feta cheese is replaced with a savory vegetable filling, allowing the flavors of the eggplant and spices to shine. Additionally, the pastry crust is made with butter instead of olive oil, giving it a richer and flakier texture. We alse have the original recipe for Melintzanopita, so you can check it out.

• 2 large eggplants (about 1 kg / 2.2 lbs), sliced 2 large eggplants (about 1 kg / 2.2 lbs), sliced
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• Salt and pepper to taste Salt and pepper to taste
• 1 sheet of puff pastry, thawed 1 sheet of puff pastry, thawed
• 2 tablespoons butter, melted (30g) 2 tablespoons butter, melted (30g)
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 280 kcal / 1170 kJ
• Fat: 18g (Saturated Fat: 6g)
• Carbohydrates: 26g (Sugar: 4g)
• Protein: 4g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Place the sliced eggplants on a baking sheet and drizzle with olive oil. Roast in the preheated oven for 20-25 minutes, or until the eggplants are tender and slightly caramelized.
3. 3.
   In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the roasted eggplant slices to the skillet, along with the ground cumin, ground coriander, ground turmeric, salt, and pepper. Stir well to combine and cook for an additional 2-3 minutes.
5. 5.
   Remove the skillet from heat and let the filling cool slightly.
6. 6.
   Roll out the puff pastry sheet on a lightly floured surface to fit a pie dish.
7. 7.
   Transfer the pastry to the pie dish and press it gently into the bottom and sides.
8. 8.
   Spoon the eggplant filling into the pastry-lined dish, spreading it evenly.
9. 9.
   Fold the excess pastry over the filling, creating a rustic edge.
10. 10.
    Brush the melted butter over the pastry.
11. 11.
    Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown.
12. 12.
    Remove from the oven and let it cool for a few minutes before serving.
13. 13.
    Garnish with fresh parsley and serve warm.

Treat your ingredients with care...

• Eggplants — Make sure to slice the eggplants evenly to ensure even cooking. If the eggplants are too large, you can cut them into smaller pieces before roasting.

Tips & Tricks

• For a more intense flavor, you can sprinkle some sumac or lemon zest over the eggplant filling before baking.
• If you prefer a spicier version, add a pinch of chili flakes to the filling.
• Serve the Caspian Eggplant Pie with a dollop of yogurt or a side of fresh salad for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day. Simply reheat in the oven for a few minutes to regain the crispiness of the pastry.

Serving advice

Serve the Caspian Eggplant Pie warm as a main course or cut into smaller portions as an appetizer or snack.

Presentation advice

To enhance the presentation, sprinkle some fresh parsley or cilantro over the pie before serving. You can also drizzle a little olive oil on top for a glossy finish.