Recipe: Yummy Aubergine pie by Niki

Aubergine pie by Niki. Beacon Coconut Coated Niki Bar Made in South Africa. Nothing like a big table on Sunday with everyone laughing, talking loud, and beautiful dishes to complete this happiness ambiance! Ben and I sat on a little table, at the edge of the restaurant gardens, overlooking the beautiful rolling hills, cypress trees and vineyards of Italy.

So I was wondering how it. So I was wondering how it would taste in a pie with So I was wondering how it would taste in a pie with feta cheese. The following pie is so easy to make that you don't need any huge. You can cook Aubergine pie by Niki using 17 ingredients and 14 steps. Here is how you cook that.

Ingredients of Aubergine pie by Niki

1. You need 6 sheets of country style filo dough.
2. Prepare 4 of aubergines.
3. You need 1 cup of olive oil.
4. You need 2 of onions cut into slices.
5. It's 1 tsp of boukovo (hot paprika flakes).
6. You need 1 1/2 cup of finely chopped tomato.
7. Prepare 1 tsp of oregano.
8. Prepare 1 tsp of spearmint.
9. It's 200 g of strained yoghurt.
10. You need 2 1/2 cups of yellow cheeses (regato, graviera, pecorino, edam or gouda).
11. It's 1 1/2 cup of fresh milk.
12. Prepare of pepper.
13. It's of salt (with moderation, due to the cheeses).
14. It's of For the batter.
15. It's 1 cup of flour.
16. It's 5 tbsp of oil.
17. Prepare of water as much as it takes.

Add the herbs, chilli flakes, if using, and the tomatoes and season with salt and pepper. Find brilliant recipe ideas and cooking tips at Gousto. Harissa Roasted Cauliflower and Eggplant with Smokey Lentils recipe by Niki - Rebel Recipes Zelfgemaakte knoflooksaus - FunkyFood by Niki.

Aubergine pie by Niki step by step

1. Cut the aubergines in half (lengthwise) and spread them on the greaseproof paper, cut side facing down..
2. Bake for 40 minutes until tender, then set them aside for 10 minutes to cool..
3. Peel the aubergines and mash the flesh using a fork..
4. Sauté the onions until tender in 1/2 cup oil..
5. Add the aubergines, the pepper and stir in the tomato..
6. Leave for 3-4 minutes then remove from heat..
7. Add salt, spearmint, boukovo and let it cool and absorb its liquids..
8. Mix the yoghurt, the milk and the cheeses into a bowl..
9. Mix all the ingredients together and the filling of the pie is ready..
10. Make a batter with flour, oil and water..
11. Brush a large oblong baking tray with oil and line it with the 3 filo sheets. Brush the first two with the batter..
12. Pour the filling on top, cover with the rest of the filo sheets that you also brush with the batter..
13. Score the pie and pour the remaining batter on top..
14. Bake at 180°C for one hour (using both the radiant elements and the fan)..

Let them cool down and then peel off the skin. Brush this strip with water then place on the' pastry lid. Mezze maniche with eggplant pesto and clams.