Beef N Eggplant Pie Food

BEEF AND EGGPLANT PIE

Steps:

• Roll out pastry to an 11-inch circle. Use to line 9-inch pie plate; crimp edge decoratively. Refrigerate until ready to use.
• Cut unpeeled eggplant into ½-inch cubes; measure 2 cups.
• In 4 tablespoons hot butter in medium saucepan, cook eggplant, covered, 5 minutes; drain.
• Preheat oven to 375°F.
• Melt rest of butter in medium skillet. In it, sauté onion and garlic until onion is tender - about 5 minutes.
• Add chuck and rest of ingredients to skillet; mix well. Cook, over medium heat, 5 minutes, stirring occasionally.
• Add eggplant to meat mixture, turn into pie shell. Bake 45-60 minutes, or until crust is golden. Serve hot.

EGGPLANT & ZUCCHINI PIE

Steps:

• Preheat oven to 350º F.
• To prepare the filling, lightly brush a baking pan with olive oil. Place the eggplant halves skin side up on the pan and roast in the oven for 40 - 45 minutes, or until completely tender.
• Remove from the oven and set aside to cool. When cool, carefully scoop out the flesh and transfer to a strainer, discarding the skin. Let drain for 20 minutes, and then chop coarsely.
• Melt the butter in a saucepan over low heat. Stir in the flour and cook for 2 to 3 minutes, or until blended.
• Gradually pour in the milk while stirring and continues to stir until the mixture thickens.
• Remove from the heat. Fold in the goat cheese and the eggs one by one.
• Season to taste with salt, pepper and a dash of nutmeg.
• Add the chopped eggplant and garlic into the mixture.
• Spoon the eggplant mixture into the pie shell and spread it out evenly.
• Slice the tomatoes and zucchinis into thin slices. Beginning on the outermost edge of the pie and working clockwise, arrange
• alternating tomato and zucchini disks on top of the eggplant mixture, overlapping slightly. To fill the center, arrange alternating tomato and zucchini disks counter clockwise, overlapping slightly.
• Sprinkle with the breadcrumbs, thyme leaves and 2 tablespoons of the olive oil. Season with salt and pepper.
• Place the eggplant pie on a baking sheet in the center of the oven and bake about 30 minutes.
• To prepare the sauce, combine the olive oil and onion in a saucepan and sauté over medium heat for 3 minutes, or until translucent.
• Stir in the garlic, tomatoes, bell pepper, thyme, sugar, salt and pepper
• and cook for 15 minutes, or until it thickens. Adjust the seasonings if necessary and stir in the basil. Keep warm.
• Remove the pie from the oven and un-mold onto a warm serving dish or cut into slices. Serve with the sauce on the side.