From Harvest To Recipes

Today is the first day of April, mid Autumn.  I went around my backyard today, I saw a lot of works a front of me.  It is time to tidy things up around the garden.  I have been enjoying the fresh fruit and vegetables from our garden, in fact, I have managed to share them with friends.  Some of the vegetable plants are still fruiting, eggplants, chillies and zucchini.  I did some refreshing and yummy cooking out of those vegetables.

Open Ricotta Pie with Eggplant Base

Ingredients:

2 large eggplants, sliced lengthwise

Salt and oil

Filling

1 onion, chopped and cooked lightly

275 g ricotta

4 - 5 eggs

Mix fresh herbs; chives, mints, parsley

2 tablespoons olive oil

Salt to taste

Method

Sprinkle the sliced eggplant with salt, set aside for 10 minutes at least.

Pan-fry the eggplant:

(wipe off all the moisture from the eggplants before pan frying)

The filling:

Mix all the ingredients together

The pie:

Arrange the eggplants to cover the base of a shallow pie dish; lay them flat and slightly overlapping

Pour in the egg and cheese mixture, level and smooth the top.

Bake the pie in moderately hot oven 175 degrees C for 35 minutes until golden

To Serve:

Sliced in wedges and serve with a salad and bread (crusty, nuts loaf etc.)

I love to serve this pie at room temperature; it cuts better and as lovely.

Enjoy and happy cooking.

Susy

How  To  Do