Vegan Greek Pie with Eggplants - Melitzanopita
Here's how to make a delicious vegan Greek pie with eggplants called Melitzanopita. You'll fall in love with the flavors of this amazing pie recipe! Give it a try!
Ingredients
- ½ cup olive oil
- 3 eggplants
- 2 onions chopped
- 2 red peppers chopped
- 1 ½ cup tofu smoked, crumbled; you can also use feta cheese for the vegetarian option
- ½ cup olives sliced
- ½ cup textured soy protein granules
- 2 Tbsp parsley chopped
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes
- 1 tsp oregano
- 1 tsp mint
- 12 phyllo sheets
- 1 Tbsp sesame seeds mixed
Instructions
- Preheat oven to 200 C.
- Line a baking tray with baking paper and lay the eggplants on the tray.
- Drizzle with a little oil and bake for about 25 minutes, until soft and easy to peel. Remove from oven, let them cool, peel and cut into small pieces.
- Meanwhile, in a medium bowl, cover the TSP (textured soy protein) granules with boiling water. Let them soak for about 10 minutes. Strain them to get rid of water excess.
- Place a small skillet on medium heat and grease it with a little bit of olive oil. Add the onion and saute for about 5 minutes, until translucent.
- In a large bowl, add the baked eggplants, onions, chopped kapia peppers, crumbled tofu, sliced olives, hydrated TSP granules, chopped parsley, salt, pepper, red pepper flakes, oregano, mint and mix well to incorporate.
- Line a baking dish with a phyllo sheet, brush it with olive oil and repeat this process with 5 more, placing them on top of each other.
- Top the base phyllo sheets layer with the eggplant mix and cover with another 6 filo sheets, brushing each one of them with olive oil.
- Drizzle about 1/4 cup of water all over the top layer of phyllo and sprinkle with sesame seeds mix.
- Cook for about 60 minutes or until golden on top.
- Serve with some fresh herbs or vegan cream.