Eggplant and tomato pies with cheesy yoghurt tops

Covered in a layer of delicious cheesiness, these little pies are incredibly moreish! They're packed with eggplant, tomatoes and mushrooms, making for a tasty combination of vegetarian goodness.

  • 1 hr cooking plus standing
  • Serves 4
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  • 2 medium eggplants, coarsely chopped
  • 1 tsp fine sea salt
  • 1/3 cup olive oil
  • 1 medium onion, finely chopped
  • 200 g Swiss brown mushrooms, thinly sliced
  • 2 cloves garlic, finely chopped
  • 6 large cherry tomatoes, coarsely chopped
  • 1/3 cup coarsely chopped fresh flat-leaf parsley
  • 6 eggs
  • 1 1/2 cups Greek-style natural yoghurt
  • 1 2/3 cups finely grated parmesan


  • 1
    Preheat oven to 200°C. Place 4 x 2-cup ovenproof dishes on an oven tray.
  • 2
    Mix eggplant and salt in a colander over a bowl. Stand for 20 minutes. Rinse under cold water. Pat eggplant dry between paper towels to remove any excess moisture.
  • 3
    Heat 1 tablespoon of the oil in a large frying pan over medium heat. Cook onion, stirring, for 2 minutes or until lightly golden, then add the mushroom and cook, stirring, for a further 5 minutes or until browned lightly and any liquid has evaporated. Add garlic and tomato; simmer for 10 minutes.
  • 4
    Heat half the remaining oil in a large, clean frying pan over high heat; cook half the eggplant, stirring, for 3 minutes or until golden and tender. Repeat with remaining oil and eggplant. Stir eggplant and ¼ cup of the parsley into the tomato mixture; season to taste. Spoon the eggplant mixture into the dishes.
  • 5
    Combine 4 egg yolks, 2 whole eggs, yoghurt and 1⅓ cups of the parmesan in a medium bowl. Spoon yoghurt mixture over eggplant mixture; top with remaining parmesan. Bake for 12 minutes or until golden. Sprinkle with the remaining parsley.


The eggplant mixture can be made a day ahead to the end of step 4. Store in an airtight container in the fridge. Serve with a green leafy salad.