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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saucepan over medium heat, sauté eggplant and onion, stirring occasionally, until eggplant is soft and has become almost a puree, about 20 minutes. | 2. Add bacon or ham, tomato paste and salt and pepper (careful with the salt - it may not seem like a lot but the bacon and the cheese, that will be added later will add a lot more), and cook another 5 minutes. You may have a dark brown film on the bottom of your skillet (I do not use non-stick surfaces - only stainless steel). You will find that this scrapes up easily once you turn off the heat and the eggplant puree starts to cool. Do scrape it back into the puree with a spoon as this is highly-flavoured and helps the overall taste (if it doesn't scrape easily in the beginning, just wait a couple of minutes longer). Allow to cool. | 3. Note: The eggplant puree can be made up to 1 day ahead and refrigerated. Bring to room temperature before continuing with recipe. | 4. In a large bowl, combine well eggplant puree, feta, eggs, parsley and mint. Taste a small amount of the filling to decide if you would like it a bit saltier. | 5. Preheat oven to 390°F. | 6. Butter bottom and sides of a 15 X 11 inch baking pan. Stagger sheets of phyllo in pan, brushing each sheet with olive oil as you position it in the pan. | 7. When you have used half the sheets of phyllo pastry, empty the filling into the pan and spread it out evenly. | 8. Continue staggering the remaining sheets of phyllo over top, brushing each one with olive oil as you position it in the pan. Tuck in any overhang you have and give a last generous brushing of olive oil to the whole pie. | 9. With a sharp knife, score the pie lengthwise into 4 strips, and then score into 4 strips crosswise (resulting in 16 pieces of pie). DO NOT CUT ALL THE WAY THROUGH PHYLLO - JUST THE TOP LAYERS. | 10. Generously sprinkle the pie with some tap water using your fingertips (run your hand under the tap and sprinkle the water over the pie - do about 5 of these sprinkles - this results in a crisper, crunchier crust). | 11. Brush pie with egg wash and sprinkle with the sesame seeds. Bake for 1 hour, or until pie is a golden-brown. You may need to reverse pan back to front midway through baking. | 12. Allow to cool 15-20 minutes before cutting into. Personally, I like this pie just warm or at room temperature. | 13. Enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2/3	cup		1272.96	0.0	0.0	144.0
japanese eggplant	2		peeled cut	806.9352	0.0	179.5204	4.5333
onion	3	cups	minced	192.0	44.832	5.28	0.48
bacon	8	ounces	smoked minced lean	512.5588	4.2864	36.1513	38.3966
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
feta cheese	12	ounces	crumbled	898.128	13.9142	48.3424	72.3946
egg	4			286.0	1.44	25.12	19.02
parsley	1	bunch	minced	-	-	-	-
mint	1/3	cup	chopped crumbled	-	-	-	-
phyllo pastry	1	package		806.9352	0.0	179.5204	4.5333
olive oil	1/2 - 3/4	cup		1272.96	0.0	0.0	144.0
egg	1			286.0	1.44	25.12	19.02
sesame seed	3	tablespoons		256.5	11.7855	8.0145	21.6

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.