Greek Eggplant And Walnut Pie

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 -3 small eggplants, peeled & cut into 1/2 -thick rounds or 2 -3 medium eggplants, peeled & cut into 1/2 inch -thick rounds
• olive oil, divided
• 1 large leeks ( and pale green parts only) or 5 -6 green onions
• 2 garlic cloves, minced
• 1 large egg, beaten
• 1 cup sharp cheddar cheese, coarsely grated
• 1/3 cup romano cheese, coarsely grated
• 1/2 cup walnuts, chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon greek oregano
• 1 double crust pie crust

Recipe

• 1 sprinkle eggplant with salt and drain in a colander 30 minutes; pat dry.
• 2 heat 2 tablespoons oil in a large nonstick skillet over medium-high heat until hot; fry eggplant in batches, adding about oil, if needed and turning once, until tender and golden brown, 5 -7 minutes.
• 3 drain on paper towels and cool to room temperature.
• 4 wipe skillet clean.
• 5 preheat oven to 375° with rack in middle level.
• 6 halve leek/green onion lengthwise and thinly slice.
• 7 cook leek in 1 tablespoons oil in skillet over medium heat until golden, 5-7 minutes.
• 8 add garlic to release fragrance; sauté about 2 minutes.
• 9 transfer to a bowl.
• 10 chop eggplant; add leek-garlic mixture with egg, cheeses, nuts, oregano, cumin, and salt and pepper to taste.
• 11 place one crust pie shell in 8â€?or 9" pie plate. reserve remaining for top;.
• 12 brush lightly with oil.
• 13 spread filling evenly in shell; cover with remaining pie crust and brush with a little olive oil.
• 14 cut several slits in top (to vent) and bake until golden brown, 45-50 minutes.
• 15 let stand 10 minutes before slicing into wedges.