1. Sprinkle eggplant with salt and drain in a colander 30 minutes; pat dry. 2. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat until hot; fry eggplant in batches, adding about oil, if needed and turning once, until tender and golden brown, 5 -7 minutes. 3. Drain on paper towels and cool to room temperature. 4. Wipe skillet clean. 5. Preheat oven to 375° with rack in middle level. 6. Halve leek/green onion lengthwise and thinly slice. 7. Cook leek in 1 tablespoons oil in skillet over medium heat until golden, 5-7 minutes. 8. Add garlic to release fragrance; sauté about 2 minutes. 9. Transfer to a bowl. 10. Chop eggplant; add leek-garlic mixture with egg, cheeses, nuts, oregano, cumin, and salt and pepper to taste. 11. Place one crust pie shell in 8”or 9" pie plate. Reserve remaining for top;. 12. brush lightly with oil. 13. Spread filling evenly in shell; cover with remaining pie crust and brush with a little olive oil. 14. Cut several slits in top (to vent) and bake until golden brown, 45-50 minutes. 15. Let stand 10 minutes before slicing into wedges. ---------------------------------------------------------------------------
Nutrition
Ingredients
