Aubergine Pie (Μελιτζανόπιτα)


Pleasantly, surprizingly nice!


4 or 5 aubergines

130 g cheese such as kefalotiri grated

100 g feta crumbled

1 medium onion grated

2 garlic cloves crushed

Small bunch parsley chopped

A few mint leaves chopped

S & P 

Filo pastry (the very thin type)

Olive oil


Prepare the aubergines.  Roasting them on the edge of your hot plate gives the lovely smokey flavour we`re looking for with this vegetable, turning them to cook on all sides.  If you` re lucky enough to have a gas hob, this is ideal.  If you re looking for a simpler solution, prick them and bake whole in the oven till the flesh gives.  Leave to cool. Peel, seperate out and discard as many of the seeds as you`re able.  

In a bowl, mash the flesh with a fork.  Add the cheese, feta, onion, garlic, parsley, mint, S & P.  Mix well.

Brush baking tray, approx. 30 x 22 cm with olive oil and begin laying your filo pastry, sprinkling olive oil in between each sheet.  I used 5 in the base, placed in the filling, then 5 on top.  Brush olive oil over the surface, sprinkle with a few drops of water.  Using a sharp knife, cut into portions and bake at 180 degrees for 40 minutes or till golden brown.