1. In a processor make a dough with the flour, oregano, salt, olive oil and enough water to make a dough ball. 2. Rest in plastic wrap but don't refrigerate. 3. cook the sliced aubergines with the 2 tbsp of water and 1 tbsp olive oil. 4. Drain the auberines and place half of them in a blender with the ricotta, yogurt, eggs, parmesan and seasoning. 5. Grease and Line a 26cm pie dish with baking paper. roll out the pastry and line the pie dish.Place another greaseproof paper on top and cover in baking beans. 6. Bake in a 200C for 20 minutes. Remove the paper and beans and fill with the aubergine cream. 7. Place circles o the rest of the aubergine, sliced onions and tomatoes decoratively on the surface. 8. Mix 1 tbsp olive oil and 1 tbsp water and using a pastry brush, brush the aubergines and tomatoes. season and sprinkle on some more oregano. 9. Bake for a further 30 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
