Kim'S Eggplant Pie
A savory eggplant pie with cheesy, creamy filling and colorful vegetables, perfect for family dinners or casual gatherings, offering comforting flavors and versatile serving options.
Ingredients
- 2 cups eggplant, boiled ⓘ
- 1/2 cup onion ⓘ
- 1/4 cup bell pepper ⓘ
- 2 tablespoons butter ⓘ
- 1 tablespoon flour ⓘ
- 1 can cream of chicken soup ⓘ
- 1 tablespoon sugar ⓘ
- 1/4 tablespoon salt ⓘ
- 1/8 tablespoon oregano ⓘ
- pepper to taste ⓘ
- 3 beaten eggs ⓘ
- 1 tomato, peeled and chopped
- 1 cup grated Cheddar cheese ⓘ
- 2 pie shells ⓘ
Instructions
- Saute onion and bell pepper in butter until tender.
- Add flour to the sautéed vegetables and cook briefly.
- Stir in cream of chicken soup, sugar, salt, pepper, and oregano.
- Heat and stir the mixture until it is bubbly.
- Remove from heat.
- Stir half of the mixture into the beaten eggs and then return to the skillet.
- Add chopped tomato, grated Cheddar cheese, and boiled eggplant to the mixture.
- Pour the filling into two pie shells.
- Bake at 350°F (175°C) for 30 to 35 minutes until golden and set.
- Serve hot or cold.
Tips & Substitutions
For a creamier filling, consider adding a splash of milk or cream to the mixture. If you prefer a vegetarian option, substitute the cream of chicken soup with a vegetable alternative. You can also enhance the flavor by incorporating garlic or using smoked paprika instead of regular pepper. Feel free to experiment with different cheeses, like feta or mozzarella, for a unique twist.
Serving Suggestions
Kim'S Eggplant Pie is delicious on its own but can be enhanced with a side salad or steamed vegetables for a balanced meal. Pair it with a light vinaigrette dressing to complement the savory flavors. This dish also goes well with crusty bread or a refreshing yogurt sauce. For a delightful touch, serve it alongside Joann'S Chicken Casserole for a hearty family dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pie slices in a preheated oven at 350°F (175°C) for about 15-20 minutes or until warmed through. Alternatively, you can microwave individual slices for a quick option, but the oven will help maintain the crust's crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Kim'S Eggplant Pie contains roughly 519 calories, with 5g protein, 25g carbohydrates, and 46g fat. It is an excellent source of vitamin C (74% of the Daily Value), dietary fiber (29% of the Daily Value), and iron (29% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 1879mg per serving (82% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen eggplant instead of fresh?
Yes, you can use frozen eggplant. Just make sure to thaw and drain it well before boiling to avoid excess moisture in the pie. This will help maintain the texture and flavor of the dish.
Is it possible to make this pie ahead of time?
Absolutely! You can prepare the filling a day in advance and store it in the refrigerator. Assemble the pie just before baking for the best results. Alternatively, you can bake it and reheat it later for serving.
What can I substitute for the cream of chicken soup?
If you need a substitute, try using a homemade cream sauce made from butter, flour, and chicken or vegetable broth. You can also use a can of cream of mushroom soup for a different flavor that still works well with the other ingredients.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).