Ingredients
Dough:
- 230 gram Flour wheat / Flour
- 150 gram Butter
- 1 pinch Salt
- 100 gram Sour cream
Filling:
- 500 gram Zucchini
- 500 gram Eggplant
- 2 cloves Garlic
- 2 tablespoons Vegetable oil
- 5 twigs Dill
- 2 pieces Chicken eggs
- 130 gram Cheese hard
- 1 teaspoon Basil
- Salt to taste
- Black pepper to taste
Instructions
- Dough: in a bowl, combine the flour, a pinch of salt and pieces of cold butter. Use your hands to grind into a crumb.
- Add sour cream.
- Knead the dough with your hands, collecting it into a ball (if the dough continues to stick to your hands - add a little flour, if it continues to crumble - a little sour cream).
- Wrap the dough in plastic wrap and put it in the refrigerator for 30-40 minutes.
- Filling: zucchini and eggplant cut into small cubes.
- Heat the vegetable oil in a frying pan and add the garlic cloves.
- Put the vegetables in the pan and fry over low heat, stirring occasionally (about 7-8 minutes). Remove the vegetables from the heat and allow to cool.
- Remove the garlic from the vegetables, season the vegetables with salt and black pepper to taste, add the Basil.
- Add eggs, grated cheese and finely chopped dill to the cooled vegetables. Stir.
- Spread the cooled dough on the bottom of the mold, form the sides (form 22 cm, cover the bottom with parchment).
- Put the vegetable filling and send the pie to bake in a preheated oven to 190 degrees for 55-60 minutes (we focus on the Golden top of the filling and dough, the features of your oven). Remove the finished pie from the oven and let it cool.
- Bon appetit.
- Enjoy.