Provençal Eggplant Pie | Canadian Goodness
This gorgeous pie features all the flavours of Provence in a single dish. Serve it with fresh lettuce from the garden – no dressing necessary – and enjoy.
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Cooking tools:
- Oven
- Dish pie plate
- Rolling pin
- Aluminum foil
- Dried peas
- Cooling rack
- Parchment paper
- Baking sheet
- Olive oil spray
- Skillet
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Pot
- Colander
- Peeler
- Pastry brush
- Spoon
- Spatula
- Plastic wrap
- Kitchen timer
Ingredients
- 1/2 lb (225 g) store-bought pie dough
- 1 medium eggplant peeled and sliced thinly
- Olive oil spray
- 1 cup (250 mL) leek (white part only) sliced thinly
- 2 tbsp (30 mL) butter
- 4 tbsp (60 mL) tapenade (black olive spread)
- 1 large potato unpeeled
- cooked and sliced thinly
- 15 fresh basil leaves
- Freshly ground pepper to taste
- 3 oz (90 g) Canadian Blue Cheese crumbled
- 2 tbsp (30 mL) Canadian Parmesan grated
- 2 eggs
- 2/3 cup (160 mL) Milk
- 2/3 cup (160 mL) 35 % cream
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