Filled with the smoky, rich flavours of grilled vegetables and the creaminess of three cheeses, this deep pie makes a great lunch or dinner served simply with a leaf lettuce and cucumber salad, and seed rolls.
- Portion size 8 servings
Cut eggplant lengthwise into 1/4-inch (5 mm) thick slices. Place in colander and sprinkle with 1/2 tsp (2 mL) of the salt. Let stand for 30 minutes; rinse and pat dry.
Meanwhile, on greased grill over high heat, grill sweet peppers, turning occasionally, for about 20 minutes or until charred all over. Place in bowl, cover and set aside. Slice zucchini lengthwise into 1/4-inch (5 mm) thick slices; grill on greased grill over high heat for about 5 minutes or until tender and lightly browned. Lightly brush cut sides of eggplant with oil; grill for about 5 minutes on each side or until tender. Chop vegetables into bite-size pieces; let cool completely.
Roll out half of the pastry and fit into 10-inch (25 cm) pie plate; brush mustard over crust. Sprinkle with 1/2 cup (125 mL) of the mozzarella, half of the peppers, zucchini and eggplant. Combine ricotta, eggs, basil, remaining salt, 1/4 tsp (1 mL) marjoram, pepper, remaining mozzarella and 1/2 cup (125 mL) of the Parmesan cheese. Spread evenly over vegetables. Top with remaining vegetables and sprinkle with remaining Parmesan. Moisten pastry rim with water. Roll out remaining pastry and place over filling. Seal, trim and flute edges. Brush with egg white; sprinkle with more marjoram. Cut three slashes in top crust.
Bake in 425°F (220°C) oven for 40, minutes or until golden. Serve warm or at room temperature. (Can be covered and refrigerated for up to 1 day.)
Nutritional facts <b>Per serving:</b> about
- Protein 16 g
- Calories 455.0
- Total fat 30 g
- Total carbohydrate 31 g