Blue eggplant pie.
Blue eggplant pie, ingredients:
- 2 large blue eggplants (about 1 kg)
- 1 large head of onion
- 3 cloves of garlic
- 1 large carrot
- 2 teaspoons of spices or salt
- 1/2 teaspoon pepper
- 2 eggs
- 80 ml of oil
- 300 ml of sour water
- 500 g pie crust
Blue eggplant pie, preparation:
- Peel and remove the seeds from the eggplant, cut into large pieces and blanch in boiling salted water for about 10 minutes.
- After that, rinse the eggplant with cold water and let it drain. When drained, cut into smaller pieces.
- Cut the onion and garlic into small pieces.
- Grate the carrot.
- Fry onion in 30 ml of oil, add eggplant, carrot, spices and fry for about 5-6 minutes. Remove from the heat to cool.
- Beat the eggs, 50 ml of oil and sour water.
- Divide the crusts into 3 parts, for three rolls. I had 5 rolls each.
- Put a mixture of eggs, oil and sour water on each crust. Put the eggplant filling on the second, fourth and fifth crust.
Roll up the rolls and place them in a tray covered with baking paper. Coat the rolls with a mixture of eggs, oil and sour water. - Bake for about 40 minutes in an oven heated to 200 C.
- Cut the cooled rolls and serve.
- Pleasant!
Jelena Nikolić
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