Chicken and Eggplant Pie

Chicken and Eggplant Pie

60 min
Medium
1 serv.
367 g / 1 serv.

Rating

Average rating:—

Description

Savory pie with cottage cheese dough, chicken breast, eggplant and Gouda cheese

  1. Prepare the dough: mix cottage cheese, 1 egg, rice flour, oregano and a pinch of salt. Knead into a soft dough.
  2. Press the dough into the bottom and sides of a baking dish to form the pie base.
  3. Cut the chicken breast into small pieces and fry in a preheated pan with sunflower oil until golden.
  4. Dice the eggplant and slice the onion into half-rings. Add to the chicken and cook for 5–7 minutes until soft.
  5. Season the filling with salt and pepper, add finely chopped parsley, mix and spread over the dough.
  6. For the topping, whisk 1 egg with sour cream and a pinch of salt. Pour the mixture over the filling.
  7. Grate Gouda cheese on a coarse grater and sprinkle on top of the pie.
  8. Bake in a preheated oven at 180°C for 30–35 minutes until golden brown.
  9. Let the pie cool slightly, slice into portions and serve.
591
161 kcal / 100 g
kcal
41.5 g
11.3 g / 100 g
Protein
29.7 g
8.1 g / 100 g
Carbohydrates
33.2 g
9.0 g / 100 g
Fats