Ingredients with Measurements:
- 1 pre-made pie crust
- 1 large eggplant, diced
- 2 red bell peppers, diced
- 2 tomatoes, diced
- 1 onion, diced
- 3 garlic cloves, minced
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 cup feta cheese, crumbled
- 1/2 cup mozzarella cheese, shredded
- 2 large eggs
- 1/4 cup milk
Special equipment needed:
- 9-inch pie dish
- Large skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the diced eggplant, red bell peppers, onion, and garlic. Cook for 10-15 minutes, stirring occasionally, until the vegetables are soft and slightly browned.
3. Add the diced tomatoes, salt, black pepper, paprika, and cumin to the skillet. Cook for an additional 5 minutes, stirring occasionally.
4. In a mixing bowl, whisk together the eggs and milk.
5. Add the crumbled feta cheese and shredded mozzarella cheese to the mixing bowl. Stir to combine.
6. Pour the egg and cheese mixture into the skillet with the cooked vegetables. Stir to combine.
7. Pour the mixture into the pre-made pie crust.
8. Bake the pie for 35-40 minutes, or until the top is golden brown and the filling is set.
9. Let the pie cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 50-55 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 285
Fat: 21g
Carbohydrates: 16g
Protein: 9g
Sodium: 530mg
Sugar: 6g
Substitutions for ingredients:
- Instead of feta cheese, you can use goat cheese or ricotta cheese.
- Instead of mozzarella cheese, you can use cheddar cheese or Monterey Jack cheese.
- You can use any type of pie crust, including homemade or gluten-free.
Variations:
- Add chopped fresh herbs, such as parsley or basil, to the vegetable mixture for extra flavor.
- Add cooked ground beef or turkey to the vegetable mixture for a meaty version of the pie.
- Use different vegetables, such as zucchini or mushrooms, in place of the eggplant or bell peppers.
Tips and tricks:
- Make sure to dice the vegetables into small, bite-sized pieces for even cooking.
- You can make the vegetable mixture ahead of time and store it in the refrigerator until ready to use.
- If the top of the pie is browning too quickly, cover it with foil for the remaining baking time.
Storage instructions:
- Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pie in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie on a platter with a side salad and crusty bread.
Garnishes:
- Sprinkle chopped fresh herbs, such as parsley or basil, on top of the pie before serving.
Pairings:
- Serve the pie with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Serve the pie with a side salad or roasted vegetables.
Troubleshooting advice:
- If the pie filling is too runny, make sure to cook the vegetable mixture until most of the liquid has evaporated before adding the egg and cheese mixture.
- If the pie crust is getting too brown, cover the edges with foil to prevent burning.
Food safety advice:
- Make sure to cook the pie until the filling is set and the top is golden brown to ensure that the eggs are fully cooked.
Food history:
- Kyopolou is a traditional Bulgarian spread made from roasted eggplant, red peppers, garlic, and tomatoes. This recipe is a twist on the classic spread, incorporating cheese and eggs into a pie.
Flavor profiles:
- This pie has a savory and slightly smoky flavor from the roasted vegetables, with a creamy and cheesy texture from the egg and cheese mixture.
Serving suggestions:
- Serve the pie warm or at room temperature as a main dish or appetizer.
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Region: Bulgarian