Pie with hokkaido and eggplant



The filling

  • 1 red onion
  • 1/2 eggplant
  • 250 g hokkaido (or butternut squash)
  • 50 g feta

The dough

  • 100 g wheat flour
  • 100 g grahamflour
  • 100 g cold butter in little squares
  • 1 tbsp. of sesame seeds 
  • 3 tbsp. of cold water 
  • 1 tsp. salt

The egg mass

  • 3 eggs
  • 1 tbsp. sour cream
  • 1 handful of fresh parsley 
  • 50 g grated parmesan/hard cheese
  • Salt & pepper 


How to make it 

  1. Turn you oven on 200 degrees. Wash and cut your vegetables in a “mouth-size”. Toss them in olive oil, salt and pepper. Put them in a hot oven for 20 minutes
  2. Mix all the ingredients for the dough (remember that the butter has to be cold). Roll the dough on your kitchen table, with a little bit of wheat flour. Place in a tray that fits (I used a long shaped one 11x35 cm). Plug some holes with a fork, and give it 10 minutes in the oven
  3. Mix the ingredients for the egg mass and put aside 
  4. Time for mixing everything together: Place the baked greens in the pie and pour the egg mass on top. Place in the oven for 30 minutes and let it rest for 5 minutes. Eat while still hot – enjoy! 


Recipe by Camille Maja