Aubergine pie by Niki
Aubergine pie by Niki

Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, aubergine pie by niki. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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Aubergine pie by Niki is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. Aubergine pie by Niki is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can cook aubergine pie by niki using 17 ingredients and 14 steps. Here is how you can achieve it.

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

Scatter the remaining feta over the pie. A healthy aubergine and mushroom pie recipe - stuffed with caramelised aubergine, garlic mushrooms and halloumi cheese, wrapped in nutritious, whole grain spelt pastry. Great for a summer picnic or packed lunch. Inspired by her Greek travels, Rosana shares her recipe for Mpourekakia.

Instructions to make Aubergine pie by Niki:
  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).

Great for a summer picnic or packed lunch. Inspired by her Greek travels, Rosana shares her recipe for Mpourekakia. These mini pies are packed with a delightful aubergine and feta filling, and make great party snacks. Heat saucepan and add the vegetable oil. Add the flour and let the bottom catch slightly, do not burn, this adds to the flavour I promise.

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