Pastel de Merengena (Smoky Eggplant and Feta Pie)
Photography by Armando Rafael, Food Styling by Rebecca Jurkevich, Prop Styling by Vanessa Vazquez.
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Cooking tools:
- Rolling pin
- Pastry brush
- Pie dish
- Baking sheet
- Oven
- Stove
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Fork
- Colander
- Whisk
- Spatula
- Tongs
- Kitchen towel
- Plastic wrap
Ingredients
- 4 eggplants
- 8 ounces feta cheese, crumbled
- 3 teaspoons of olive oil
- 2 eggs
- 1 teaspoon kosher salt
- 1 cup olive oil
- 1 cup water
- ½ teaspoon baking soda
- ½ teaspoon granulated sugar
- 3 ½ cups all purpose flour
- 1 egg
- 1 teaspoon water
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