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Mixed Vegetable Pie

Chef.Foodie's picture
Ingredients
  Mozzarella cheese 8 Ounce
  Zucchini 1 Small
  Mushrooms 3 Large
  Garlic 1 Clove (5 gm)
  Onion 1 Medium
  Eggplant 1 Pound (1 Small Sized)
  Salad oil 1⁄4 Cup (4 tbs)
  Dry basil leaves/Oregano leaves 3⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Tomatoes 3 Large
  Eggs 4
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Paprika 1 Teaspoon
Directions

Insert shredding disc in processor, shred mozzarella cheese and set aside.
Change to slicing disc; slice zucchini and mushrooms and set aside.
Change to metal blade.
Process garlic until chopped.
Cut onion into chunks, add to garlic, and process with on-off bursts until coarsely chopped; set aside.
Peel eggplant and cut into chunks.
Process 1/2 at a time with on-off bursts until very coarsely chopped.
Heat salad oil in a wide frying pan over medium heat.
Add eggplant and onion; stirring occasionally, cook for 10 minutes or until vegetables are soft.
Add zucchini, mushrooms, basil, oregano, salt, and pepper, and cook for 7 minutes or until mushrooms are soft.
Meanwhile, peel and quarter tomatoes.
Process with on-off bursts until coarsely chopped.
Add to eggplant mixture and simmer rapidly until all liquid has evaporated (about 15 minutes).
Cool.
Process eggs and 1/4 cup of the Parmesan cheese for 5 seconds to mix.
Stir into cooled eggplant mixture.
Pour half of this into a well greased 9-inch pie pan (1 1/4 inches deep) or 8-inch square baking pan.
Top with half the mozzarella cheese, then top with remaining vegetable mixture.
Sprinkle with remaining cheeses, then lightly with paprika.
Bake in a 400° oven for 25 minutes or until puffed and browned.
Cool on rack for 10 minutes, then cut in wedges or spoon out portions.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Baked
Dish: 
Pie
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Cook Time: 
25 Minutes

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