Greek Aubergine and Spinach Pie

Ingredients

3 tbsp olive oil
1 large aubergine (eggplant), sliced
1 onion, chopped
1 garlic clove, crushed
175g baby spinach, finely chopped
4 eggs
1/2 cup crumbled goats cheese
1/2 cup grated parmesan cheese
4 tblsp GF natural yoghurt
6 tblsp milk
2 cups cooked basmati rice
salt & ground black pepper

GF = Gluten Free

Directions

Preheat the oven to 180C/350F.

Fry the aubergine slices in 2 tblsp oil for 6-8 minutes on each side until golden. Remove from pan & set slices aside on kitchen paper to drain. In the same pan, add onion and garlic and fry gently until soft, adding extra oil if necessary. In a large bowl add spinach, goats cheese, parmesan, yogurt, milk, onion mix, salt & pepper and mix well. Line a baking dish with baking paper and spread rice evenly over the base. Next arrange the aubergine slices in an even layer over the rice, reserving a few slices for the top. Spoon spinach mix over the aubergines and place remaining few slices on top. Bake for 30-40 mins or until lightly browned.

Serve the pie warm or leave to cool before transferring to serving plate.

Enjoy!

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