Recipe: Cabbage and eggplant pie step by step with pictures | Handy.Recipes

Cabbage and eggplant pie

Cooked pie with cabbage and eggplant

Nutritional Value

Now, in eggplant season, it's a good time to make a pie that includes this wonderful vegetable in the filling. The eggplant in the cabbage pie tastes like mushrooms. Interesting, unusual and delicious.

Author of the recipe

Ingredients for cabbage and eggplant pie:


Dough

  • Wheat flour / Flour - 600 g
  • Milk - 160 ml
  • Water - 160 ml
  • Chicken egg - 1 pc
  • Sugar - 4 teaspoon
  • Vegetable oil - 3 tablespoon
  • Salt - 1 teaspoon
  • Yeast (dry) - 1 teaspoon

Stuffing

  • White cabbage / Cabbage - 600 g
  • Eggplant (medium size) - 200 g
  • Chicken egg - 2 pcs
  • Onion - 1 pc
  • Vegetable oil - 2 tablespoon
  • Salt - 1 teaspoon
  • Black pepper (ground) - 1/2 teaspoon
  • Dill - 1/2 bunch.

How to cook cabbage and eggplant pie step by step with photos


Make dough using the unleavened bread method. Mix in a pot milk, water, yeast and half of the sugar. Add some flour - 250 g. Let's put the sourdough in a warm place. After it has risen, add salt, butter, egg, remaining flour and sugar. Knead the dough for 5 minutes, adding flour as needed (until ), but do it with care - the dough should stay soft and pliable. Cover the dough with an upturned saucepan and leave it alone for half an hour. After making sure the dough is alive and has visibly risen, we divide it into three balls - one large, one smaller and one very small. Remember the story of the three bears?

While the dough is still warming, we have time to make the stuffing. Chop the cabbage quite finely. Boil two liters of water in a large pot. Let's salt the water and pour the cabbage into it. Boil for exactly 7 minutes from the boil. Drain the water and leave the cabbage to cool.

Cut eggplant into 5x5 mm slices about 2 cm long and pour into a bowl. Season lightly, pour some oil on it, mix well and fry the eggplant slices in a pan on medium heat for about ten minutes. We don't pour any oil into the pan, the eggplant is already soaked in oil. The delicious smell and golden brown barrels of eggplant will tell you that the process is over and it's time to take the pan off the heat. Pour the eggplant over the cabbage.

Chop the hard-boiled eggs finely. Chop onion, dill. Mix all together with cabbage, add salt and pepper. Taste the filling. Add more salt if necessary.

assemble the pie. Roll out a big loaf. Roll out the pastry on a rolling pin onto a baking tray, greasing it with any kind of oil. Spread stuffing on the pastry, cover with another sheet of pastry and seal the pie. On top, decorate the pie as best we can with the remaining dough. In the Russian culinary tradition, a pie has to be not only tasty, but also beautiful. Let the pie rise in a warm place. Put something on the tray to keep the pie from drying out. Wait for at least half an hour, after that smear the top of the pie with a spoonful of raw egg and send the pie into a preheated oven at 200 degrees centigrade. Bake at 180 degrees C for about 35-40 minutes. The cake will brown intensively, and the whole kitchen will be filled with that smell that we were hoping to smell (I mean smell). Just in case we want to check the bottom of the pie. If the bottom is browned and dry - it's time to take the cake out, do not dry it out.

Nutritional Value:

Whole Dish:
Calories
3383.9 Calories
Protein
95.7 g
Fat
97.6 g
Carbohydrates
636.9 g
100g:
Calories
158.9 Calories
Protein
4.5 g
Fat
4.6 g
Carbohydrates
29.9 g

Chicken Egg, Salt, Black Pepper, Onion, Vegetable Oil, Flour, Sugar, Eggplant, Water, Dill, Milk, Cabbage, Mushroom, Bread, Yeast, Cakes, Dough

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