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Greek vegetable pie

Method

  • Preheat oven to 220°C fan forced (240°C normal).
  • Toss the eggplant, red onions, capsicums, zucchini, thyme and garlic with some oil and seasonings in a large roasting tray. Then cook in the oven for about 20 mins until tender and coloured.
  • Turn the oven temp. down to 180°C fan forced (200°C normal).
  • Transfer half the roasted vegetables into a gratin dish (casserole) in one layer and top with a decent amount of tomato pasta sauce. Then top with the remaining vegies.
  • Beat the eggs in a bowl. Then add the yoghurt and a little ground pepper, and whisk until smooth and well incorporated.
  • Pour the egg mixture over the vegies, scatter the feta over the top and cook in the oven for about 30-40 mins until golden brown.
  • Serve with a Greek salad on the side.

Ingredients

  • 1 large eggplant, cut into chunks
  • 2 red onions, peeled & cut into chunks
  • 2 red capsicums, cored, seeded & cut into chunks
  • 2 zucchini, cut into chunks
  • 1 tbsp chopped fresh thyme
  • 2 garlic cloves, crushed
  • olive oil
  • sea salt & freshly ground pepper
  • tomato pasta sauce
  • 3 large eggs
  • 400 gm Greek yoghurt
  • feta cheese, crumbled

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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