Eggplant Pie

Eggplant Pie

Vegan Shortcrust Pastry

• 125 g plain flour

• pinch of Himalayan pink salt

• 1 teaspoon allspice

• 55 g cold margarine

• about 3 tablespoons very cold water

Method:

Put the flour and salt in a large bowl. Chop margarine into small bits then work it into the flour with your fingertips till the mixture resembles coarse breadcrumbs. If using a processor, keeping the motor running on low, gradually add just enough water to bind the mix together, if making by hand, use a knife to cut the cold water into the flour using just enough to bind the dough together. envelope the dough in plastic wrap and refrigerate for an hour. To roll out, place dough on plastic wrap, cover with plastic and roll out with a bottle filled with iced water. Peel off the top plastic, turn the dough, top with plastic again, roll again. Keep repeating this procedure till the dough is thin. Refrigerate till needed.

Filling ingredients:

• 1 large eggplant cut into thin strips with the skin intact;

• about 1 cup cornflour;

• 2 cups vegetable oil;

• 1 dessert spoon fresh chilli, cored, seeded and cut into tiny pieces;

• 2 large ripe tomatoes cut into small pieces;

• 1 dessert spoon crushed garlic;

• 1 dessert spoon dried tarragon leaves crushed;

• 1 cup fresh parsley chopped finely;

• 1 dessert spoon Garam Masala;

• 2 cups Bonsoy or other soy milk;

• 1/2 cup plain flour;

• juice of 1 large lemon;

• ground black pepper and salt to taste.

Method:

Soak the eggplant slices in salted water for an hour, drain the eggplant and roll it in a clean cloth to dry. Put the cornflour in a bag, add the eggplant and shake well to coat each strip. Heat the oil, and fry the eggplant slices turning till all sides are golden brown, remove them from heat and put them in a bowl. Separate nice-looking slices to lay on top of the pie. Fry the tomatoes, stirring till liquid evaporates, turn the heat low, stir in flour, then the milk, and keep stirring till all lumps have gone. Add the parsley, chilli, garlic, lemon juice, salt, and pepper, stir well, add the eggplant and mix lightly.

Construct Pie:

Oil a 20 cm round pie dish, add pastry. Cut a square or a round of pastry to suit and line the dish, letting the sides hang free. Spoon the mix into pie shell, cover with best slices of eggplant put aside earlier. Pull the sides of the pastry over the top, wet it with a pastry brush then top with a thin layer of pastry. Brush the pie top with oil before baking, and bake uncovered in moderate/slow oven for 45 to 50 minutes, or until the pastry is golden brown. Eat Eggplant Pie hot or cold. Wonderful served with Carrot Salad, plain lettuce leaves and fresh bread.

Note: Place the leftover pastry between sheets of plastic and deep-freeze to use as needed.

Link to Carrot Salad