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–+ servings
Vegan Greek Eggplant Pie Melitzanopita recipe placinta cu vinete

Vegan Greek Pie with Eggplants - Melitzanopita

This vegan Greek pie with eggplants, or Melitzanopita, layers roasted eggplant, smoky tofu, olives and herbs between crisp phyllo sheets. A savory, golden bake that's full of Mediterranean flavor.
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Choose Serving Size 12

Ingredients 

  • ½ cup olive oil
  • 3 eggplants
  • 2 onions chopped
  • 2 red peppers chopped
  • 1 ½ cup smoked tofu 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 the oven, let them cool, then 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, then strain to get rid of excess water.
  • Place a small skillet on medium heat and grease it with a little bit of olive oil. Add the onions and saute for about 5 minutes, until translucent.
  • In a large bowl, combine the baked eggplants, sauteed onions, chopped red peppers, crumbled tofu, sliced olives, hydrated TSP granules, chopped parsley, salt, pepper, red pepper flakes, oregano and mint, then mix well to incorporate.
  • Line a baking dish with a phyllo sheet, brush it with olive oil, and repeat with 5 more sheets, stacking them on top of each other.
  • Top the base phyllo layer with the eggplant mix and cover with another 6 phyllo sheets, brushing each one with olive oil.
  • Drizzle about 1/4 cup of water all over the top layer of phyllo and sprinkle with the sesame seed mix.
  • Bake for about 60 minutes, or until golden on top.
  • Serve with some fresh herbs or vegan cream.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep the phyllo crisp. Serve warm or at room temperature with fresh herbs or a dollop of vegan cream.