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Pailria Baked Aubergine Puree Pie

Name: Pailria Baked Aubergine Puree Pie
Total time: 1 h 5 min
Yield: 4
Ingredients: 2 packages 680g of Paliria Roasted Eggplant Pulp; 1 jar of Red Roasted Peppers in brine 680 g. Paliria; 2 tablespoons chopped parsley; 1 clove of garlic, finely chopped; 1 package of fyllo dough for rustic pies; Olive oil for the fyllo dough & the pan

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We recommend an eggplant pie made from Paliria roasted eggplant puree that you will love and want to make all year round! It is suitable for vegetarians, vegans and those who are fasting!

PULP OF ROASTED EGGPLANTS

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PULP OF ROASTED EGGPLANTS FOR PROFESSIONALS

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65
MINUTES

4
PORTIONS

HARD

CATEGORIES:

SEASON, TYPE, SUMMER, VEGAN, HARD, FASTING, FAST, EASTER, UP TO 30 MIN, EGGPLANT, VEGETABLES, CHRISTMAS, WINTER

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The ingredients for the Pailria Baked Aubergine Puree Pie are

2 packages 680g of Paliria Roasted Eggplant Pulp

1 jar of Red Roasted Peppers in brine 680 g. Paliria

2 tablespoons chopped parsley

1 clove of garlic, finely chopped

1 package of fyllo dough for rustic pies

Olive oil for the fyllo dough & the pan

For the recipe of the Pailria Baked Aubergine Puree Pie, follow these steps

Mix all the ingredients for the filling in a bowl. Pour oil in a 32 cm round pan and lay out half the leaves, oiling them together.

Layer the filling and cover with the remaining leaves, oiling them as well.

Cut the pie into pieces, sprinkle with a little water and bake in a preheated oven at 170°C for about 50 minutes.

EXTRA TIPS

In the last 10 minutes of baking, put the pan in the lowest position of the oven so that the bottom sheet is also baked properly and to have a more crispy result throughout our pie!

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