If you are not a fan of eggplant, try it in this savory pie; you might just change your mind about this versatile vegetable. I used to not like eggplant because I thought it had a bitter flavor, but that was before I knew to generously sprinkle the eggplant with salt and allow it to leech out the bitter liquid. This method was a game changer for me and now I love eggplant. Using a fathead dough crust keeps this savory pie Keto and low-carb friendly.
Ingredients
1/4 cup butter, cubed
2 cups eggplant, peeled and cubed
3/4 lb ground beef
1 garlic clove, minced
1can tomato sauce
1 Tbsp. dried parsley
1 Tbsp. oregano
1 tsp. salt
1/8 tsp. pepper
1 cup mozzarella, shredded
2 medium tomatoes, sliced
2 celery stalks, diced
1/2 tsp. dried basil
Instructions
Place the cubed eggplant in a colander and sprinkle it generously with salt. Toss. Place the colander in the sink or on a baking sheet. Set aside for about 30 minutes or until ready to use. The salt pulls out any bitter liquid from the eggplant.
Prepare the fathead dough.
Press the fathead dough into a pie pan. If you have a tortilla press, use the tortilla press to flatten the dough; this method results in a wonderful pie crust. Bake the crust for about 10-12 minutes. Remove from the oven and set aside.
Rinse the eggplant thoroughly and drain. Melt the butter in a skillet and saute the eggplant cubes for 5 minutes. Remove and set aside.
To the same skillet, add the ground beef, onion, celery and garlic until soft. Drain off the grease.
Add the eggplant, tomato sauce, basil, parsley, oregano, salt and pepper. Bring to a boil and stir. Remove from the heat.
Spoon the beef mixture into the pie crust.
Bake for 20 minutes. Remove from the oven and top with sliced tomatoes.
Top with cheese and bake for another 5-10 minutes until the cheese is melted. Let stand for 10 minutes before cutting.
Beef and Eggplant Pie
Equipment
- 1 measuring cup
- Measuring spoons
- 1 knife
- 1 colander
- 1 pie pan
- (Optional) tortilla press
- 1 skillet
- 1 Large spoon
Ingredients
- 1 batch Fathead Dough recipe
- 1/4 cup butter, cubed
- 2 cups eggplant, peeled and cubed
- 3/4 lb. ground beef
- 1 garlic clove, minced
- 1 can tomato sauce
- 1 Tvsp. dried parsley
- 1 Tbsp. oregano
- 1 tsp. salt
- 1/8 tsp. pepper
- 1 cup mozzarella, shredded
- 2 medium tomatoes, sliced
- 2 celery stalks, diced
- 1/2 tsp. dried basil
Instructions
- Place the cubed eggplant in a colander and sprinkle it generously with salt. Toss. Place the colander in the sink or on a baking sheet. Set aside for about 30 minutes or until ready to use. The salt pulls out any bitter liquid from the eggplant.
- Prepare the fathead dough.
- Press the fathead dough into a pie pan. If you have a tortilla press, use the tortilla press to flatten the dough; this method results in a wonderful pie crust.
- Bake the crust for about 10-12 minutes. Remove from the oven and set aside
- Rinse the eggplant thoroughly and drain.
- Melt the butter in a skillet and saute the eggplant cubes for 5 minutes. Remove and set aside.
- To the same skillet, add the ground beef, onion, celery and garlic until soft. Drain off the grease.
- Add the eggplant, tomato sauce, basil, parsley, oregano, salt and pepper. Bring to a boil and stir. Remove from the heat.
- Bake for 20 minutes. Remove from the oven and top with sliced tomatoes.
- Top the tomatoes with the cheese. Bake for another 5-10 minutes until the cheese is melted. Let stand for 10 minutes before cutting.
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