Meat and eggplant pie

 

The pie with meat and eggplant is quite easy to prepare, while it is as rich in taste as possible, and the combination of eggplant and meat is extremely harmonious. Instead of beef brisket, you can take lamb brisket. And the finished dough that we propose to use in this recipe will greatly simplify the whole process. But if you like to work with yeast dough and you have a proven recipe, then knead your homemade dough! For the rest, rely on our detailed step—by—step recipe - believe me, it will help you out more than once!

INGREDIENTS FOR 10 SERVINGS

- 440 g yeast dough

- 1 kg of beef brisket

- 2 large eggplants

- 2 large onions

- 1 carrot

- 1 tsp cumin seeds

- freshly ground black pepper

- salt

- olive oil

- sesame

Defrost the dough completely in advance. Put the meat in a saucepan, pour boiling water completely, bring to a boil, add salt, and remove the foam. Add half of the onion and carrot, cook until the meat is soft, about 1.5 hours. Remove the meat from the broth and finely chop together with the fat.

At the same time preheat the oven to 200 °C. Cut the eggplant lengthwise into quarters, then into 1.5 cm thick pieces. Add salt and roll the eggplant in oil. Place on a baking sheet lined with baking paper in an even layer and bake until soft, about 25 minutes.

Peel the remaining onion and chop it finely. Heat the oil in a frying pan, add the onion, and fry for 5 minutes. Add cumin, salt, and fry for another 5 minutes. Mix the onion, meat and eggplant. Add salt and pepper, if necessary.

Roll out 2/3 of the dough and place it in a pie pan so that the edges hang down. Lay out the filling. Roll out the remaining dough, close the filling, pinch the edges

Brush the dough with olive oil and sprinkle with sesame seeds. Let the cake stand in a warm place for 15-20 minutes. Then bake for about 40 minutes. By the way: Serve the meat and eggplant pie hot or cold, with a cup of strong, rich broth in which the beef brisket was cooked.