Greek Eggplant and Walnut Pie

“A leetle taste of Greece right at home. Adapted from Gourmet. Add some cooked spicy sausage for a complete meal, if desired.”

Ingredients Nutrition


  1. Sprinkle eggplant with salt and drain in a colander 30 minutes; pat dry.
  2. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat until hot; fry eggplant in batches, adding about oil, if needed and turning once, until tender and golden brown, 5 -7 minutes.
  3. Drain on paper towels and cool to room temperature.
  4. Wipe skillet clean.
  5. Preheat oven to 375° with rack in middle level.
  6. Halve leek/green onion lengthwise and thinly slice.
  7. Cook leek in 1 tablespoons oil in skillet over medium heat until golden, 5-7 minutes.
  8. Add garlic to release fragrance; sauté about 2 minutes.
  9. Transfer to a bowl.
  10. Chop eggplant; add leek-garlic mixture with egg, cheeses, nuts, oregano, cumin, and salt and pepper to taste.
  11. Place one crust pie shell in 8”or 9" pie plate. Reserve remaining for top;.
  12. brush lightly with oil.
  13. Spread filling evenly in shell; cover with remaining pie crust and brush with a little olive oil.
  14. Cut several slits in top (to vent) and bake until golden brown, 45-50 minutes.
  15. Let stand 10 minutes before slicing into wedges.

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