Homemade Eggplant Tomato Pie

After all this time spent eating more than usual while being stuck at home because of the pandemic, some of us are trying to eat less carbs and preparing low-calorie meals.

Eggplant Tomato Pie

This is a great low-carb recipe you can enjoy without sacrificing taste. It is easy to make and so good.

Eggplant is a very low-calorie vegetable that takes on the flavor of all the ingredients you add to it, so we are using tomato, onion, garlic, Italian style breadcrumbs, pesto, and cheddar cheese all of which make it taste amazing.

We also use an egg to bind these ingredients together. So whether you want to call it an eggplant quiche, or an eggplant tomato-onion-cheddar pie, one thing is for sure, you will definitely enjoy eating it!

EGGPLANT TOMATO PIE INGREDIENTS:

• Eggplant: the star of the show, is very low in calories. We use it as a vegetable, but in fact, it is a berry and it is related to tomatoes. This delicious ingredient originated in India where it is widely consumed. It has a spongy consistency and that is why it absorbs perfectly all the flavor of the ingredients used to cook it.
• Tomatoes: for this recipe, I used beefsteak tomatoes but you can use heirlooms or any other large size tomatoes.
• Onion: yellow or white onions can be used in this recipe. Chopped to the size you prefer. I don’t like huge chunks of onion, so I chopped them into small dice.
• Garlic: minced is always better. That way nobody gets a big piece and all the dish gets to be perfectly infused with it.
• Bread crumbs: use Italian style if you can. They add another wonderful layer of flavor to the pie.
• Egg: perfect for binding all ingredients together and give the pie a quiche-like consistency.
• Butter: always needed to add creaminess and balance to dishes.
• Pesto: This is the other star of the show. Pesto has basil, Parmesan cheese, pine nuts, and olive oil so it infuses the dish with an amazing flavor bomb.
• Cheddar cheese: melted cheddar makes for such a delicious bubbly crust, I think it is a must. You can skip it if you want a lower-calorie dish.

HOW TO MAKE EGGPLANT TOMATO PIE?

1. Wash, peel, and dice eggplant. Add eggplant cubes to a pot with boiling water and boil until cooked, about 10 mins
2. Mash boiled eggplant and mix with the chopped onion and minced garlic
   
3. Add pesto, egg, and breadcrumbs and mix until combined
4. Preheat the oven to 350F. Slice tomatoes about ¼ inch thick and line the bottom of a pie baking dish with tomato slices, cutting them to fit and cover all possible spaces.
5. Spread the eggplant mixture over the tomatoes
6. Top with the shredded Cheddar cheese and the rest of the tomato slices on top. Bake for 35-45 minutes or until tomato slices on top are cooked and cheese is melted and bubbly.
   

WHAT TO SERVE WITH A SAVORY PIE?

If you feel you need to add a protein counterpart to this veggie dish, check out our Parmesan Baked Pork Chops or “Grilled Flank Steak” recipes.

I always like to add a mixed greens salad and a slice of delicious crusty bread like our “Dutch Oven Bread”

INSTRUCTIONS TO STORE EGGPLANT PIE

The texture of eggplant can change a little when frozen, but you can definitely do it.

Wrap any leftovers in foil and then put them in a freezer bag and freeze for up to three months.

You can also refrigerate it in an airtight container for up to three days.

Homemade Eggplant Tomato Pie

After all this time spent eating more than usual while being stuck at home because of the pandemic, some of us are trying to eat less carbs and preparing low-calorie meals.

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Course: Vegetable

Cuisine: American

Cook Time: 30 minutes

Total Time: 30 minutes

Servings: 4

Ingredients

• 1 large eggplant
• 2 beefsteak tomatoes, sliced
• 1 small yellow onion, chopped (about a cup)
• 2 cloves of garlic, minced
• 2 tablespoons of Italian style breadcrumbs
• 1 egg
• 1 tablespoon melted butter
• 2 tablespoons of pesto
• ½ cup shredded Cheddar cheese

Instructions

• Wash, peel, and dice eggplant. Add eggplant cubes to a pot with boiling water and boil until cooked, about 10 mins
• Mash boiled eggplant and mix with the chopped onion and minced garlic
• Add pesto, egg, and breadcrumbs and mix until combined
• Preheat the oven to 350F. Slice tomatoes about ¼ inch thick and line the bottom of a pie baking dish with tomato slices, cutting them to fit and cover all possible spaces.
• Spread the eggplant mixture over the tomatoes
• Top with the shredded Cheddar cheese and the rest of the tomato slices on top. Bake for 35-45 minutes or until tomato slices on top are cooked and cheese is melted and bubbly.

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