Greek Eggplant (aubergine) Pie

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• 3 -4 tablespoons olive oil
• 1 large aubergine, 5 cups sliced (eggplant)
• 1 onion, chopped
• 1 garlic clove, crushed
• 6 ounces fresh spinach, washed
• 4 eggs
• 3 ounces reduced-fat feta cheese, crumbled
• 1 cup fat-free parmesan cheese
• 4 tablespoons plain fat-free yogurt (plain)
• 6 tablespoons skim milk
• 2 cups cooked rice
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 refrigerated pie crust

Recipe

• 1 bake pie crust according to direction on pkg.
• 2 to make the filling, heat 3 tbsp of the oil in a frying pan and gently fry the aubergine slices for 6-8 minutes on each side until golden. you may need to add a little more olive oil at first, but this will be released as the flesh softens. lift out the aubergine slices and drain on a plate covered with a few layers of kitchen paper.
• 3 add the onion and garlic to the oil remaining in the pan and fry over a gentle heat for 4-5 minutes until soft, adding a little extra oil if necessary.
• 4 chop the spinach finely, by hand or in a food processor. beat the egg in a large mixing bowl.
• 5 add the spinach, crumbled feta, parmesan, yogurt, milk and the onion mixture to the eggs. season well with salt and pepper and stir thoroughly.
• 6 spread the cooked rice in an even layer over the base of the pastry case. reserve about 8 aubergine slices - save the best ones as these will be placed over the top - and arrange the rest in an even layer over the rice.
• 7 spoon the spinach and feta mixture over the aubergines and place the reserved slices of aubergine on top. bake at 350 degrees for 30-40 minutes, or until lightly browned. serve warm or cold, with a mixed salad.