Provençal Eggplant Pie
This gorgeous pie features all the flavours of Provence in a single dish. Serve it with fresh lettuce from the garden – no dressing necessary – and enjoy.
- Prep: 30 min
- Cooking: 1 h
- 1/2 lb (225 g) store-bought pie dough
- 1 medium eggplant peeled and sliced thinly
- Olive oil spray
- 1 cup (250 mL) leek (white part only) sliced thinly
- 2 tbsp (30 mL) butter
- 4 tbsp (60 mL) tapenade (black olive spread)
- 1 large potato unpeeled, cooked and sliced thinly
- 15 fresh basil leaves
- Freshly ground pepper to taste
- 3 oz (90 g) Canadian Blue Cheese crumbled
- 2 tbsp (30 mL) Canadian Parmesan grated
- 2 eggs
- 2/3 cup (160 mL) Milk
- 2/3 cup (160 mL) 35 % cream
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Preheat the oven to 375 °F (190 °C).
Roll out the dough to fit a 10-inch (25 cm) deep dish pie plate. Line the crust with a sheet of foil and fill the plate with dried peas. Bake in the middle of the oven for 15 min. Remove from oven and cool on a rack before removing the peas and foil.
Arrange the eggplant slices on a parchment-lined baking sheet and spray with olive oil. Bake for 8 min, turn, spray with olive oil and bake for another 7 min. Set aside at room temperature.
Reduce oven temperature to 350 °F (180 °C).
In a skillet, sweat the leek in butter and set aside.
Spread tapenade on the prebaked crust. Arrange leek evenly on top, followed by potato slices, basil leaves, pepper and half the blue cheese. Cover with eggplant slices and remaining blue cheese. Finish with the parmesan.
In a bowl, beat eggs and cream together and pour over the vegetables. Bake in the middle of the oven for 35 min or until the eggs are set and the top is lightly browned.
Let rest on the counter for 15 min before serving.
For the eggplant and potato, you’ll need 10 oz (300 g) of each.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||17 % / 192 mg|
|Vitamin A:||23 %|
|Vitamin B12:||32 %|