Melitzanopita (Greek Pie Using Eggplant (Aubergine) )

May 09, 2023May 9, 20230 1
Greek-style Melitzanopita recipe using eggplant (aubergine)
in Pie

Prep

30 min

Cook

50 min

Ready In

1 hr 20 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2/3 cup olive oil
2 lbs Japanese eggplants , peeled and cut into 1/2 inch dice ( the long , thin kind , fewer seeds )
3 medium onions , minced ( about 3 cups )
8 ounces lean bacon or 8 ounces smoked ham , minced
1 tablespoon tomato paste
1/2 teaspoon salt
1/2 teaspoon pepper
12 ounces feta cheese , crumbled
4 eggs
1 bunch parsley , minced
1/3 cup of fresh mint , chopped or 1 tablespoon dried mint , crumbled
1 package phyllo pastry ( phyllo )
1/2 - 3/4 cup olive oil
1 small egg ( make into a wash with 1 tbsp water )
3 tablespoons sesame seeds

Nutrision Information

Servings Per Recipe
8-10
Calories
549
Sugar
4g
Fat
49g
Melitzanopita is a classic Greek dish that translates to eggplant pie. It's a savory pie that is typically enjoyed as a snack or light meal in Greece. This recipe uses Japanese eggplant, which is thinner and has fewer seeds than the large globe variety, making it ideal for this dish. The eggplant is cooked down with onions and bacon or ham to create a flavorful filling, which is then mixed with crumbled feta cheese, parsley, and mint. This mixture is then sandwiched between layers of crispy phyllo pastry and baked to golden perfection. The result is a delicious, savory pie with a crispy exterior and a soft, flavorful interior that is perfect for a brunch, lunch, or dinner party. Serve it with a side salad for a complete and satisfying meal.

Instructions

1.Preheat oven to 375°F (190°C). Grease a 10x15 inch baking sheet with olive oil.
2.Place eggplant in a large bowl and season with salt, then let it sit for 30 minutes to release excess liquid. Drain and set aside.
3.In a large skillet, heat olive oil over medium heat. Add the onions and bacon (or ham) and cook until onions are translucent and bacon is crispy.
4.Add tomato paste,salt, and pepper and cook for another 1-2 minutes.
5.Remove from heat and let cool slightly. Stir in the feta cheese, eggs, parsley, and mint.
6.Layer 8 sheets of phyllo pastry on the baking sheet, brushing each layer with olive oil. Place the eggplant mixture over the phyllo pastry.
7.Top with another 8 layers of phyllo, brushing each layer with olive oil. Score the top with a sharp knife.
8.In a small bowl, beat the egg and water together to make a wash. Brush the top of the pie with the wash and sprinkle with sesame seeds.
9.Bake for about 45-50 minutes, or until golden brown and crispy.

PROS

Melitzanopita is a delicious and savory Greek pie, packed with flavor from a combination of eggplant, feta cheese, mint, and parsley.

It’s a great way to enjoy seasonal vegetables, like eggplant, in a flavorful and unique way.

Phyllo pastry makes this dish light and crispy, while olive oil adds a healthy dose of monounsaturated fats.

CONS

Phyllo pastry can be challenging to work with and may result in a messy kitchen.

This recipe also requires a fair amount of prep and cook time, making it less suitable for a quick dinner option.

Additionally, the high fat and salt content may not be suitable for those with certain dietary restrictions or preferences.

HEALTH & BENEFITS

Eggplant is loaded with vitamins and minerals, including fiber, potassium, vitamin K, and vitamin C. It is also high in antioxidants which may improve heart health and reduce inflammation.
Feta cheese is a good source of protein and calcium, and is lower in calories compared to other types of cheese. It also contains less lactose compared to other dairy products, making it more digestible for those who are lactose intolerant.
Phyllo pastry is lower in fat and calories compared to other pastry doughs, and olive oil is a healthier alternative to other oils as it contains monounsaturated fats that have been shown to improve heart health.

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