Delicate pie with eggplant and cheese
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Tender, crispy, soft dough... tender, almost filling the air... Come on) for Almost a year, no month, as I don't post recipes. But today I make an exception for my friend Julia Julia1504. Pie consecrating her as the most important for eggplants)))
Ingredients for Delicate pie with eggplant and cheese
- Flour - 375 g
- Butter - 150 g
- Sour cream - 4,5 tbsp.
- Soda - 0.5 tsp.
- Eggplant - 700 g
- The processed cheese - 2 PCs
- Salt - to taste
- Black pepper - to taste
- Garlic powder - to taste
Step by step instruction of cooking Delicate pie with eggplant and cheese
Prepare the dough. In the flour, grate the butter (you can just soften it at room temperature). RUB the butter into the flour with your hands into crumbs.
In oil-flour crumb add soda and sour cream. Knead the dough. If the dough turns out very sticky, add some flour until no longer sticks to the hands, pour in small portions that would not "score" dough. In the result the dough should have a soft, dont stick to hands. To make it a ball and put into a food bag in the fridge for half an hour.
The dough is stored, and we prepare a filling.
Baked eggplant pulp to put into the chopper bowl and whisk. Complete uniformity cannot be achieved, it is necessary. The photo shows what happens shall.
The dough is Mature.
Distribute 2/3 of dough with hands greased the bottom of the form (I form 23 by 23 cm). Do the bumpers.
Spread the stuffing and level.
From the remaining dough to tear off small pieces, flatten them with your fingers and gently stretching to the sides. About skirting around the perimeter of the spread tight when attaching to the bumpers. The rest of the batter just tear off pieces and put it is already possible not to combine the pieces like in the photo.
Put in a preheated 180 degree oven.
Bake until ready. THE CAKE TURNS OUT VERY, VERY NICE! AND GIVE HIM A GOOD COOL DOWN BEFORE CUTTING! OTHERWISE IT ALL GET SMOOSHED!
Here is the cake... the dough is tender and crispy... tender filling...