Mediterranean Aubergine (Eggplant) Pot Pie

“Unlike a lot of similar recipes, this is vegan (cheese opt.), gluten-free and made in the oven, not a crock pot. It is so good. Someone I fed it to said "It's like all these really good vegetable are vying for your attention, and they're all winning."”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Toss eggplant slices with olive oil. Arrange in a pie crust style shape in round cake or casserole pan (heck, it could even be square) about eight inches across. Reserve a few of the thinnest slices.
  2. Toss olives, garlic, onion, half the hummus, and half the alcoholic beverage/water.
  3. Layer bell pepper strips and reserved eggplant slices over top.
  4. Sprinkle with Parmesan cheese (if you want it), and reserved hummus (diluted to pourable consistency with anything).
  5. Lay a sheet of loose aluminum foil across top and bake at 375 degrees for 40-50 minutes.
  6. For Vegan omit the cheese.

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