Vegetables Recipes - Greek-style Aubergine Pie

Ingredients                                                                  

• 175 g/6 oz/1 1/2 cups elbow macaroni or rigatoni

• 1 large aubergine, sliced

• 350 g/12 oz short crust pastry (basic pie crust)

• 40 g/1/3 cup plain (all-purpose) flour

• 40 g/3 tbsp butter

• 300 ml/1 1/4 cups milk

• 150 ml/2/3 cup plain yoghurt

• Salt and freshly ground black pepper

• 75 g/3 oz Cheddar cheese, grated

• 425 g/1 large can black-eyed beans, drained

• 50 g/2 oz Feta cheese, crumbled

• 6 black olives

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Method:

1. Cook the pasta according to the packet directions. Drain. Boil the aubergine in salted water for 3-4 minutes until just tender. Drain.

2. Roll out the pastry and use to line a shallow rectangular ovenproof dish or deep Swiss (jelly) roll tin (pan).

3. Prick the base with a fork and crimp the edges between finger and thumb. Put the flour, butter, milk and yoghurt in a saucepan.

4. Whisk until the flour is blended, then bring to the boil, whisking all the time, until thickened and smooth.

5. Season to taste and stir in 50 g/1/2 cup of the Cheddar cheese and the blackeyed beans. Stir in the pasta and spoon the mixture into the pastry-lined dish.

6. Lay the aubergine slices on top then sprinkle with the remaining Cheddar and the Feta cheese. Decorate with the olives.

7. Place on a baking sheet and bake in the oven at 190°C/375°F/gas mark 5 for 35-40 minutes until golden brown and bubbling.

8. Cover loosely with foil if over-browning during cooking.