It is not just pie, and a full-fledged dish which diversifies and will decorate your lunch. The meat and eggplants stuffing is very appetizing, and the top cheese layer does pie to even more juicy.
It is required to you
- - 2 layers of pizza dough;
- - 250 g of ground beef;
- - 1 small eggplant;
- - 50 g of walnuts;
- - 100 g of Raklet cheese;
- - 50 g of any hard cheese;
- - 1 potato;
- - 2 eggs;
- - 50 g of greens;
- - olive oil;
- - salt and pepper.
Instruction
1. Cut off a peel from potatoes and wash out it. Cut on slices 2-3 mm thick. Spread parchment paper on a baking tray and lay out on it the potatoes slices oiled, salted and peppered. Place in an oven. At high heating prepare until then that potatoes became a pleasant golden shade.
2. While it is concerned, prepare eggplants for forcemeat. Remove from them a peel, small cut with pieces and prepare eggplants in a frying pan with oil. They shouldn't be fried, and be extinguished. Preparation time – 10 minutes.
3. Mix forcemeat from beef, stewed an eggplant, a frothed eggs and walnuts crushed in the blender and a hard cheese. To taste add pepper and salt. Plentifully oil one layer of pizza dough olive. Wait a couple of minutes until dough becomes impregnated with oil. Lay the prepared dough the party which is missed the mark with oil in a form for roasting. From above an even layer place the made forcemeat. Cover pie with the second layer of dough. If the consistence of pizza dough allows, connect both layers of the test on edge.
4. Cut Raklet cheese on thin slices. Lay out the last layer of pie, alternating cheese to the baked potatoes slices. Powder each slice of potatoes with the crushed greens. Bake 30 minutes at 180 OS.