Crust-less Eggplant Tomato Pie [Sassool Cafe]

    Crust-less Eggplant Tomato Pie [Sassool Cafe]

    Crust-less Eggplant Tomato Pie [Sassool Cafe]

    Prep time24 hours
    Cook time2 hours, 20 minutes
    Total time26 hours, 20 minutes
    By author Simone Saleh


    • 2 Eggplant (Sliced 1/2 inch thick)
    • 1/2 cup Balsamic Vinegar
    • 1/4 cup Olive Oil
    • 1 tablespoon Olive Oil
    • 1 teaspoon Salt
    • 1 teaspoon Black Pepper
    • 2 Tomatoes (Sliced)
    • 1 cup Yellow Onion (Diced)
    • 3 cloves Garlic (Minced)
    • 1 tablespoon Dried Basil
    • 1 tablespoon Oregano
    • 3oz Kashkaval Cheese (Thin)
    • 4 Eggs
    • 3 tablespoons Whole Milk


    Step 1
    1 day in advance…marinate sliced eggplant in the vinegar mixed with olive oil, salt and black pepper. Refrigerate in marinade for 2 hours and then bake on a cookie sheet for 20 minutes on 350. Refrigerate until needed.
    Step 2
    Heat olive oil in pan and add diced onion, let sit until it become translucent and then add in the garlic. Stir and then let sit for about 2 minutes.
    Put the sautéed onion and garlic in a small mixing bowl and add the eggs, milk, and spices. Whisk together.
    Step 3
    In a pie pan, coat with 1 T olive oil, then place the eggplant slices in the pan to cover the bottom. Add slices of tomato to make the next layer, followed by another layer of the eggplant and another layer of tomato.
    Step 4
    Pour the egg mixture on top of the eggplant and tomato. It is ok if it slides in the cracks to the bottom of the pan.
    Step 5
    Cook for 25 minutes on 350. Remove from oven and add thinly sliced kashkaval to the top of the pie, and then bake on the bottom rack for 5 more minutes. Serve hot or cold.