Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, aubergine pie by niki. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Remove the peel e make them in little pieces. Whisk the pulp of aubergines with the parmisan, bread, garlic, parsley and eggs. Though homemade puff pastry is delicious, you can use ready-made from the supermarket if you like - ideally an all-butter one.
Aubergine pie by Niki is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Aubergine pie by Niki is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook aubergine pie by niki using 17 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Aubergine pie by Niki:
- Take 6 sheets country style filo dough
- Take 4 aubergines
- Take 1 cup olive oil
- Take 2 onions cut into slices
- Make ready 1 tsp boukovo (hot paprika flakes)
- Prepare 1 1/2 cup finely chopped tomato
- Make ready 1 tsp oregano
- Make ready 1 tsp spearmint
- Make ready 200 g strained yoghurt
- Get 2 1/2 cups yellow cheeses (regato, graviera, pecorino, edam or gouda)
- Take 1 1/2 cup fresh milk
- Get pepper
- Make ready salt (with moderation, due to the cheeses)
- Get For the batter
- Make ready 1 cup flour
- Take 5 tbsp oil
- Take water as much as it takes
Aubergine parmigiana is one of the most iconic Italian dishes. It is made with fried aubergine slices, layered with tomato sauce, mozzarella and Parmigiano Aubergine parmigiana is a great appetiser or side dish. It also works really well for lunch, especially if served with a green salad. Donal's aubergine parmigiana is so easy to make and tastes wonderful.
Instructions to make Aubergine pie by Niki:
- Cut the aubergines in half (lengthwise) and spread them on the greaseproof paper, cut side facing down.
- Bake for 40 minutes until tender, then set them aside for 10 minutes to cool.
- Peel the aubergines and mash the flesh using a fork.
- Sauté the onions until tender in 1/2 cup oil.
- Add the aubergines, the pepper and stir in the tomato.
- Leave for 3-4 minutes then remove from heat.
- Add salt, spearmint, boukovo and let it cool and absorb its liquids.
- Mix the yoghurt, the milk and the cheeses into a bowl.
- Mix all the ingredients together and the filling of the pie is ready.
- Make a batter with flour, oil and water.
- Brush a large oblong baking tray with oil and line it with the 3 filo sheets. Brush the first two with the batter.
- Pour the filling on top, cover with the rest of the filo sheets that you also brush with the batter.
- Score the pie and pour the remaining batter on top.
- Bake at 180°C for one hour (using both the radiant elements and the fan).
It's simpler than a lasagne and lighter, too. Freeze this for up to a month. Brush the aubergine slices with olive oil on both sides to coat. Heat a griddle pan and cook the aubergines for a couple of minutes on both sides until lightly. The painting may be purchased as wall art, home decor, apparel, phone cases, greeting cards, and more.
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