Aubergine and Leek Pie

Name: Aubergine and Leek Pie
Yield: Serves 4-5
Cuisine: Italy
Ingredients: black pepper; 50 g/2 oz butter; 2 teaspoons ground coriander; 1 teaspoon cumin seeds; plain flour for coating olive oil; plain flour for coating olive oil; 100 g/4 oz mozzarella cheese; about 2 tablespoons freshly grated Parmesan cheese; salt; 4 medium aubergines; 675 g/1½ lb leeks

Preparation info

Serves
4-5

Difficulty
Medium

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

This is a good supper dish with Italian and Middle Eastern connotations, both areas where aubergines play a prominent part in the cuisine. Two layers of aubergine contain a filling of spiced leeks and cheese. The pie is excellent served with a tomato salad.

Ingredients

4 medium aubergines
675 g/1½ lb leeks
50

Europe
Italy
Supper
Vegetarian
Pie
Mediterranean

Method

Top and tail the aubergines and slice them across thinly. Rub the slices on both sides with fine salt and leave in an unplugged sink for half an hour to drain. Meanwhile, wash the leeks thoroughly and slice across in 1.25 cm/½