Name: Eggplant and tomato pies with cheesy yoghurt tops
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 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

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.

Serves 4

Cook

Ingredients

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

Method

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.