Corn and aubergine pie

Recipe from: 8 October 2012
aubergine pie

Ingredients 17
Servings 6
Time 00:25

Ingredients

  • 1
    can
    creamed sweetcorn
  • 2
    medium-size aubergine
  • - chopped and fried
  • 1
    cup
    chopped onion - blanched
  • 6
    jumbo eggs - beaten
  • 1
    cup
    cheddar cheese - grated
  • 250
    ml
    milk
  • 250
    ml
    cream
  • 2
    vegetable stock cubes - crumbled
  • for the pastry:
  • 1
    cup
    nutty wheat flour
  • 1
    cup
    cake flour
  • 2
    tsp
    baking powder
  • 125
    g
    butter
  • 75
    g
    margarine
  • 1
    cup
    cheddar cheese - grated
  • 1
    cup
    chopped nuts
 

Method

00:45
 
To make the pastry:
Sift the flours and baking powder and rub in the butter and margarine, or mix in the food processor.

Add the cheese and finally the nuts (do not process for long once they are added). Press into a large greased ovenproof dish ( 22 cm x 35 cm).

Mix the ingredients for the filling together and pour into the unbaked pastry shell. Pour in the filling and bake at 180°C until set (about 45 minutes).

Serve with salads and fresh granary bread.

Reprinted with permission of Mitzireddy. To see more recipes, click here.
 

Read more on: meat-free mondays  |  recipe  |  vegetables  |  bake  |  vegetarian  |  dairy  |  eggs
 

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