Eggplants pie

Eggplants pie

Αccent: 
Melitzanopita
Title in Greek: 
Μελιτζανόπιτα
Recipes Categories: 
Eggplants pie
Preparation Time: 
--
Serves: 
5
Ingredients: 

3 kilos (6 lbs, 12 oz)
aubergines (eggplants)
4 large onions, grated
2 cloves garlic
1 teacup grated Parmesan cheese
1 teacup toasted breadcrumbs
4 eggs, beaten
Butter
Mint
Some flour
Salt 
Pepper

Cooking Time: 
--
Cooking Directions: 

- Put the aubergines in the oven for about half an hour. 
- Then, take them out and when they are coJd enough to handle, peel them. Chop their flesh, put it in a liq¬uidizer and blend well. 
- Saute the grated onions in hot oil, until they look golden and add them to the mashed aubergines. 
- Heat a part of the butter in a pot and brown the aubergine and onion mixture. Remove it from the heat and let it cool. 
- When the mixture is cold enough, add the beaten eggs, the grated Parmesan cheese, half the breadcrumbs, the garlic cloves, the mint, season to taste and mix.
- Butter and flour a pan; empty the aubergine mixture evenly, spread butter over its top, and sprinkle with the remaining breadcrumbs.
- Bake the pie in a medium oven. 

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