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Recipe Category / Savory pies and Tarts
Aubergine and Potato Pie
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 100 gr.

Calories (kcal)
12 %
Total Fat (g)
24 %
Saturated Fat (g)
39 %
Total Carbs (g)
7 %
Sugars (g)
2 %
Protein (g)
11 %
Fibre (g)
8 %
Sodium (g)
10 %

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