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Vegan Aubergine Pie with mushrooms

Category | Pies


10 country style Phyllo Pastry (chilled dough)

2 tbsp. whole Sesame seeds

5 Aubergines of medium size

Half kilo fresh mushrooms

2 red peppers

2 onions

1 bunch of parsley

Salt and pepper

1 cup of olive oil 




Wash and clean properly aubergines. Put them into food processor until get puree and smooth and place them into a large bowl.

Repeat the same procedure with onions, mushrooms and red peppers (remove seeds) and add them as well into a large bowl.  Season with salt and pepper.

In a pan fry add some olive oil and saute the bowl’s ingredients (aubergines, mushrooms and red peppers and onions) for about 5-7 minutes or until the mixture absorbs its liquid. Remove from the heat, add the parsley and let it cool. Preheat the oven to 200 ° C.

On a baking dish a sheet of parchment paper. Spread a sheet, grease lightly and add some of the stuffing. Wrap it in roll and place it circular in a baking pan. Repeat the same procedure with the remaining sheets, grease lightly each time and place them circularly in the baking pan. Sprinkle the pie with olive oil and with sesame seeds. Bake for about 45 minutes until the pie is golden.

Bon appetite…

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