Eggplant is often a misunderstood vegetable. Some people say it’s too bitter or too mushy, but when prepared properly, it is a versatile and delicious ingredient.

This eggplant pie with flaky crust is a great way to showcase the flavor and texture of eggplant. It’s a savory pie filled with roasted eggplant, caramelized onions, and feta cheese, all nestled in a flaky homemade pie crust. It’s perfect for a hearty brunch or a special dinner.

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Ingredients

• 1 batch homemade pie crust (recipe below)
• 2 medium eggplants, sliced
• 4 tablespoons olive oil
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1/2 cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• Salt and pepper, to taste

Directions

1. Preheat the oven to 400°F (200°C).
2. Place the sliced eggplants on a baking sheet and drizzle with olive oil. Toss to coat. Roast for 20-25 minutes or until tender.
3. While the eggplants are roasting, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the sliced onions and cook until they are caramelized and golden brown, stirring occasionally.
4. Add the minced garlic to the skillet and cook for an additional 30 seconds.
5. Once the eggplant is done roasting, remove it from the oven and set aside to cool.
6. Reduce the oven temperature to 375°F (190°C).
7. Roll out the pie crust dough on a floured surface to fit a 9-inch (23-cm) pie dish.
8. Transfer the pie crust to the pie dish and trim the edges as needed.
9. In a large bowl, combine the roasted eggplant, caramelized onions, crumbled feta cheese, chopped parsley, chopped thyme, salt, and pepper.
10. Spread the eggplant mixture evenly into the prepared pie crust.
11. Bake for 30-35 minutes, or until the crust is golden brown and the filling is hot and bubbly.
12. Let the pie cool for 5-10 minutes before serving.

Homemade Pie Crust Recipe

This recipe makes a single crust. Double the recipe if making a double-crusted pie.