Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 1¼ cup | All-purpose flour |
| ½ teaspoon | Salt |
| 100 grams | Cold butter or margerine -- |
| \N \N | Cut into pieces |
| ¼ cup | Cold water |
| 1 \N | Eggplant -- peeled and |
| \N \N | Chopped |
| \N \N | Salt |
| 2 mediums | Onion -- chopped |
| 6 tablespoons | Oil |
| 3 \N | Garlic cloves -- chopped |
| \N \N | Fine |
| 1 medium | Green pepper -- choped |
| 150 grams | Tomato paste |
| 1 teaspoon | Salt |
| ½ teaspoon | Pepper |
| \N dash | Thyme |
| \N dash | Cumin |
| 2 \N | Eggs |
| ½ cup | Milk |
| 150 grams | Cheese bread -- grated |
for the crust: Place flour and salt in a bowl. Add the fat mix with a mixer on a low speed, until the mixture resembles bredcrumbs. Sprinkle the water and remix only for a few seconds until themixture comes togather. Line an 26 cm /11 in pie ring with this dough. bake 12 minutes at 180 C/350 F.
for the filling:
1.Sprinkle some salt on the choped eggplant in order to take out it's liquids. after half an hour squeeze the eggplant cuts and drain as well.
2. Heat the oil in a saucepan, add the onion and cook until soften.Add the eggplan and cook for a few minutes. Add garlic and green pepper and cook togather for about 10 minutes.
3. Add the tomato paste and seasoning , keep cooking for 5-10 more minutes.
4. Fill the baked shell with the sauted vegetables.
5. mix eggs and milk and pour this mixture over the filling, sprinkle the grated cheese over the top and cook in the oven at 180 C/350 F for about 25 minutes.
Posted to MC-Recipe Digest V1 #141 Date: Sat, 6 Jul 1996 18:20:23 +0300 From: "gayer@..." <gayer@...>