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Title: Pastel De Berenjena (Eggplant Pie From Saloni
Categories: Sephardic Greek Jewish Pie Vegetable
Yield: 6 Servings
| FILLING | ||
| 2 | lb | Large (abt 2) eggplants |
| 1/2 | lb | Feta cheese, chopped or crumbled |
| 1 | md | Potato, peeled, quartered, cooked, & mashed |
| 1/4 | ts | Pepper |
| 1/8 | ts | Nutmeg, grated |
| 3 | Eggs | |
| PIE CRUST | ||
| 3/4 | c | Margarine |
| 1 | ts | Butter |
| 3 | c | Flour |
| 1/2 | ts | Salt |
| 1 | tb | Corn oil |
| 1/2 | c | Milk |
| 1 | Egg yolk mixed w/ | |
| 1 | ts | Water |
| 2 | ts | Sesame seeds |
One day I shall attempt to record many ways which eggplant is prepared in Greece & Turkey. In these two countries it has become a Sephardic standby. The crust of the pie is similar to that of European pies but the filling is absolutely Greek. The Ladino word, "pastel," is used for savory foods & not sweet desserts as it is in present-day Spain.
1. Broil eggplants under a gas or electric broiler for abt 15 mins to char skin & soften pulp. Turn them now & then so they are quickly & uniformly baked. Cool, then peel & discard skin. Let pulp drain in a colander & gently press out liquid. Then chop coarsely.
2. Mix eggplant, cheese, potato, pepper, nutmeg, & 1 egg at a time to a smooth filling.
3. To make crust: Cut margarine & butter into flour & salt. Combine until mixture has a crumbled look. Add oil add rub this into flour. Add milk, a little at a time, until you have a soft pastry. Cover & refrigerate overnight of let it rest for 3 to 4 hours at least.
4. Roll out half pastry into a round shape that will fit a 9-inch pie pan w/sufficient dough to reach up sides. Poke a number of holes into bottom w/tines of a fork.
5. Add filling & cover w/remaining half of pastry, rolled out to fit. With your finger push a hole or chimney into the center of pie to bottom, to allow steam to escape. Paint the pie top w/beaten egg yolk/water mixture & sprinkle w/the sesame seeds. Bake in a preheated 350 degrees F oven for 1/2 hour, or until lightly brown.
Serve warm or at room temp as main dish in a meal. Serve 6 w/other Greek Sephardic dishes.
Recipe: "Sephardic Cooking" by Copeland Mark C 1992 Published by Donald I. Fine, Inc., New York, N.Y. DPileggi in Houston, Texas
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