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Ratatouille Pot Pie And Greek Salad

Ratatouille Pot Pie And Greek Salad


As you can probably tell from recipes this past week, eggplant is in season in the south. The varieties are extensive and I am coming up with lots of recipes. Stay tuned for more.

Ratatouille Pot Pie

Ingredients

Filling

2 medium eggplant, peeled and cut into bite-size pieces
1 large onion, chopped
1 yellow pepper and 1 red pepper, chopped
1 zucchini, chopped
1 large tomato, seeded and diced
2 teaspoon minced garlic
½ teaspoon red pepper flakes
¼ teaspoon salt
½ teaspoon black pepper
1 teaspoon dried oregano
1 tsp. dried basil
2 cups shredded Italian Fontina cheese
3 tablespoon olive oil olive oil

Pastry

1 pkg. Pastry dough for a 9-inch pie
11 egg, beaten

Directions:

Can be prepared a day ahead.
Preheat the oven to 400ºF. In a greased 9×13″ pan, combine garlic, onion, thyme, and a pinch of salt and pepper. Spread out in an even layer on the bottom of the pan. Place the diced vegetables on top of the onion mixture, but do not combine. Drizzle with the olive oil, and sprinkle with salt and pepper. Bake for about an hour, or until veggies are softened and beginning to brown slightly. Drain the vegetables in a colander and set them aside.

When ready to bake – heat the oven to 425ºF.
Stir the cheese into the eggplant mixture.

Unroll the dough and arrange one crust in a 9=inch pie pan. Pour the eggplant mixture into the casserole. Place the top crust on and flute the edge. Brush with beaten egg.

Bake 45minutes until crust is golden brown and vegetables are bubbly. Let stand 5 minutes before serving.

Greek Salad

Creamy Greek Feta Dressing

½ cup extra virgin olive oil
2 tablespoons red wine vinegar
¼ cup feta plus extra for the salad
¼ cup Greek yogurt
2 teaspoons honey
2 teaspoons dijon mustard
¼ teaspoon oregano
¼ teaspoon mint
Salt and pepper

Salad
8 large leaves of leaf lettuce, sliced crosswise
1/4 large red onion, thinly sliced
1/2 green bell pepper, cut into large dice
1 vine-ripened tomato, cut into wedges
1/2 English cucumber, halved lengthwise, cut into 1/2-inch pieces
12 Kalamata olives
6 Peperoncini peppers

Directions

For the dressing

Blend all ingredients in a blender or food processor until smooth.

For the salad
Combine the lettuce, onion, bell pepper, tomato, cucumber, olives, and feta in a large salad bowl. Pour the dressing over and toss until all of the ingredients are well coated. Add extra feta cheese if you would like more. Serve immediately/

 



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