Tomato and egg plant pie Crust: 1 cup (250 g) flour ½ teaspoon (2.5 ml) salt 1/3 cup (75 ml)margarine 1 egg yoke beaten ¼ cup (50 ml) water Preparation: Mix all ingredients. Make a ball with dough. Roll in a rectangular shape on cook sheet. Roll the borders. Bake at 400°F (200°C, 15-20 minutes. Filling : 1 big egg plant sliced thin 1 tomato sliced 1 garlic clove 1 teaspoon (5 ml) thyme fresh or dry 1 cup (250 g) shredded Mozzarella Preparation: Alternate egg plant and tomato all over the baked crust. Sprinkle with garlic and Herbs. Sprinkle with the shredded mozzarella all over. Bake in oven at 400°F (200°C) until for 15-20 minutes. Back to recipes Copyright © 2004 Potager Mont-Rouge. All rights reserved.