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Recipe Category / Savory pies and Tarts
Aubergine and Potato Pie
  • Vegetarian Diet

    Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.

  • Egg Free Diet

    It is usually followed when someone is allergic to this food.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

Aubergine and Potato Pie
  • Preheat oven to 190* C (370* F) Fan.
  • Place a nonstick pan over high heat and let it get very hot.
  • Cut the onion into 1 cm pieces.
  • Add 1 tablespoon of olive oil to the hot pan. Add the onions and sauté.
  • Dice the white part of the leek into 2 cm cubes and add to the pan. Season with salt, pepper and thyme.
  • Thinly slice the garlic and sauté in the pan until all the vegetables have softened.
  • When ready, remove from pan and set aside.
  • Wipe down the pan and place over medium to high heat.
  • Cut the aubergines into 1 cm rounds. Drizzle with 2 tablespoons of olive oil and season with salt, pepper and thyme.
  • Add them to the pan in batches and roast for 2-3 minutes on each side until golden. When ready, remove from pan and set aside.
  • The filling needs to cool completely before being used or else it can ruin the puff pastry.
  • Spread 1 sheet of puff pastry on a sheet of parchment paper.
  • Use a knife to cut the longer side of the pastry dough into 15-20 cm strips that are 2 cm thick and 10 cm wide.
  • Spread a layer of aubergines at the center of the puff pastry.
  • Transfer mashed potatoes to a pastry bag and pipe over the aubergines.
  • Add the cheese, ground nutmeg and 1 layer of roasted eggplants.
  • Repeat layers until all of the eggplants are done.
  • Fold over the top and bottom ends of the puff pastry and then fold the strips of pastry over the filling in a crisscross manner.
  • Brush the surface with an egg yolk and sprinkle with poppy seeds.
  • Transfer to a 30x40 cm baking pan and place on a high rack in the oven.
  • Bake for 40-50 minutes without opening the oven door.
  • When ready, remove from oven and allow to cool for 20 minutes.
  • Cut into pieces with a serrated knife and serve.
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Nutrition information per portion

Calories (kcal)
22 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
40 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
70 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
13 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
4 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
20 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
13 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
25 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.