Savory Eggplant Pie Recipe: A Flavorful Delight on a Diet

I have never eaten something so flavorful and good on a diet, I will definitely make this savory pie again tonight!

Ingredients

For the Filling:

• 100 gr (3.5 oz) light galbanino cheese, diced
• 80 gr (2.8 oz) grated Parmesan cheese
• 1 clove garlic, crushed
• 20-30 ml (1.4-2 tbsp) extra virgin olive oil

For the Vegetables:

• 1 medium eggplant
• 1 bell pepper, diced
• 200 gr (7 oz) cherry tomatoes, chopped
• Salt and black pepper to taste

For the Base:

• 200 gr (7 oz) whole grain bread
• Milk, as needed to soften the bread
• 1 egg
• Breadcrumbs, as needed for texture
• Fresh parsley, chopped (optional)

Directions

1. Prepare the Eggplant: Trim the ends off the eggplant and slice it into thin rounds. Place the slices on a cutting board, sprinkle with salt, and let them rest for about 10-15 minutes. This process draws out the bitter flavor from the eggplant. Once done, pat the slices dry with paper towels and dice them into small pieces.
2. Cook the Vegetables: In a non-stick skillet, heat a drizzle of extra virgin olive oil over medium heat and add the crushed garlic. Sauté the garlic for a few seconds until fragrant. Then, add the diced eggplant and stir well, cooking for a few minutes. Add the diced bell pepper, cover the skillet, and cook for about 10 minutes. Next, add the chopped cherry tomatoes, mix everything together, season with salt and pepper, and cover again. Cook for an additional 5 minutes before turning off the heat.
3. Prepare the Base: In a bowl, tear the whole grain bread into small pieces. Add just enough milk to soften the bread, mixing with your hands until well combined. Stir in the cooked vegetables, diced galbanino cheese, ham (if using), grated Parmesan cheese, and chopped parsley, ensuring all ingredients are evenly distributed.
4. Complete the Mixture: Incorporate the egg into the mixture and stir with a wooden spoon. Gradually add breadcrumbs until the mixture reaches a soft yet compact consistency.
5. Bake the Savory Pie: Grease a round ceramic baking dish with a little extra virgin olive oil and dust it with some breadcrumbs. Pour the prepared mixture into the dish, smoothing it out evenly. Sprinkle more breadcrumbs on top along with a drizzle of olive oil. Bake in a preheated oven at 200°C (392°F) for about 35 minutes, or until the top is golden brown and crispy.
6. Serve: Allow the savory pie to cool for a few minutes before slicing. Serve as a delicious lunch or dinner option, perfect for those looking for a nutritious and flavorful meal without sacrificing taste. Enjoy!

Nutritional Information and Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 35 minutes
• Servings: 4-6
• Approximate Nutritional Information per serving:
• Calories: 220
• Protein: 10g
• Carbohydrates: 30g
• Dietary Fiber: 5g
• Total Fat: 8g
• Saturated Fat: 2g

Cooking Tips and Tricks

1. Reduce Bitterness: Always salt the eggplant and let it rest. This simple step greatly reduces the bitterness and enhances the flavor of the dish.
2. Use Fresh Ingredients: Opt for fresh vegetables and herbs whenever possible. They will provide the best flavor and nutritional value, elevating your savory pie to the next level.
3. Texture Matters: Adjust the amount of breadcrumbs to achieve your desired consistency. Less breadcrumbs yield a softer pie, while more will create a firmer texture.

Possible Variations

1. Mediterranean Twist: Substitute the bell pepper with sun-dried tomatoes and add black olives for a Mediterranean flair. You can also add feta cheese to enhance the taste.
2. Spicy Kick: Add some chopped chili peppers or red pepper flakes to the vegetable mixture for a spicy version that adds a tasty heat to the savory pie.

This savory pie is an excellent choice for those seeking a deliciously satisfying yet healthy meal. Perfect for a nutritious lunch or dinner, it allows you to indulge without the guilt. Bon appétit!