Mediterranean Aubergine (Eggplant) Pot Pie |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Unlike a lot of similar recipes, this is vegan (cheese opt.), gluten-free and made in the oven, not a crock pot. It is so good. Someone I fed it to said It's like all these really good vegetable are vying for your attention, and they're all winning. Ingredients:
1 eggplant, sliced thin |
1 red bell pepper, sliced in strips |
1 onion, chopped |
1 (10 ounce) can black olives |
4 garlic cloves, chopped |
2 tablespoons olive oil |
1/2 cup hummus |
4 tablespoons wine or 4 tablespoons cooking wine or 4 tablespoons beer or 2 tablespoons water |
1/4 cup parmesan cheese (optional) |
Directions:
1. Toss eggplant slices with olive oil. Arrange in a pie crust style shape in round cake or casserole pan (heck, it could even be square) about eight inches across. Reserve a few of the thinnest slices.
2. Toss olives, garlic, onion, half the hummus, and half the alcoholic beverage/water.
3. Layer bell pepper strips and reserved eggplant slices over top.
4. Sprinkle with Parmesan cheese (if you want it), and reserved hummus (diluted to pourable consistency with anything).
5. Lay a sheet of loose aluminum foil across top and bake at 375 degrees for 40-50 minutes.
6. For Vegan omit the cheese.
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