Sweet eggplant pie – this recipe is for those who are not afraid of experiments and like to taste new, unusual flavors. If sweet eggplants don’t scare you – it’s definitely for you)
Tasty and very nice pie with nuts, Adyghe cheese and eggplant. Eggplant stuffing somewhat resembles mushrooms. The pie turns out to be very filling, but despite this, it “disappears” very quickly! To make it easier, you can not fry eggplants in oil, but simply bake them in the oven or dry them in a dry pan.
Sweet eggplant pie – ingredients:
1 medium eggplant
200 g puff pastry (unleavened)
30 g of butter
5th century spoon of sugar
3rd century spoons of water
100 g of Adyghe cheese for eggplant pie
50 g of pistachios
Preparation:
Step 1. To fill the eggplant pie, melt the butter and sugar in a pan, pour 3 tablespoons of water – wait a little until the sugar starts to darken.
Step 2. Put the eggplants cut into circles in the resulting caramel, fry on both sides.
Step 3. Spread the caramelized eggplants on the puff pastry, pour the remaining caramel, and sprinkle the cheese and pistachios on top. Bake in the oven at 180C for 25-30 minutes. The taste is indescribable! The pie should be allowed to stand and cool a little… If you try to take it out while it is still hot, it may fall apart.
A wonderful sweet cake with eggplant is ready! Cut and enjoy both warm and cold. Delicious!