Name: Corn and aubergine pie
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 1 can sweetcorn creamed; 2 aubergine; - chopped and fried; 1 cup onion chopped, blanched; 6 eggs beaten; 1 cup cheddar cheese grated; 250 ml milk; 250 ml cream; 2 stock powder vegetable; 1 cup flour nutty wheat; 1 cup flour cake; 2 tsp Baking powder; 125 g butter; 75 g margarine; 1 cup cheddar cheese grated; 1 cup mixed nuts chopped

Recipe Disclaimer

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Ingredients (16)

1 can	sweetcorn — creamed
2	aubergine
	- chopped and fried
1 cup	onion — chopped, blanched
6	eggs — beaten
1 cup	cheddar cheese — grated
250 ml	milk
250 ml	cream
2	stock powder — vegetable

For the pastry:

1 cup	flour — nutty wheat
1 cup	flour — cake
2 tsp	Baking powder
125 g	butter
75 g	margarine
1 cup	cheddar cheese — grated
1 cup	mixed nuts — chopped

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Method:

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.