As the sun shines brightly and garden veggies beckon, there’s nothing quite like the joy of creating a dish that celebrates summer’s bounty. My discovery of this Easy Summer Tomato and Eggplant Pie came after a delightful afternoon spent wandering through a local farmers’ market, where the vibrant colors of fresh tomatoes and glossy eggplants practically begged to be combined. With their flavors harmonizing under a flaky, golden crust, this pie not only looks stunning on the dining table but offers a superbly satisfying vegetarian meal.
Perfect for those warm evenings when you want something light yet filling, this recipe allows you to showcase seasonal produce and impress family and friends alike. Whether you’re preparing a delightful dinner or planning a cozy get-together, this dish promises to highlight the best of summer while keeping your kitchen running smoothly. Let’s dive into this savory creation that combines earthy eggplant, juicy tomatoes, and luscious cheese for an unforgettable treat!
Why is this Summer Tomato and Eggplant Pie a must-try?
Unforgettable Flavor: The combination of juicy, ripe tomatoes and creamy eggplant creates a mouthwatering experience that’s a celebration of summer.
Easy Preparation: This recipe is straightforward, making it beginner-friendly while still impressive enough for experienced chefs.
Versatile Options: Whether you’re vegetarian or looking for a gluten-free meal, this pie accommodates everyone, ensuring smiles around the table.
Crowd-pleaser: Serve it at gatherings or casual family dinners; this pie is sure to please even the pickiest of eaters!
Make Ahead: Prepare your filling in advance for a hassle-free cooking experience, perfect for those busy summer nights.
Summer Tomato and Eggplant Pie Ingredients
• Get ready for a delightful dish!
For the Pie Filling
- Eggplant – Adds creaminess and texture to the pie; substitute with zucchini or mushrooms if desired.
- Tomatoes – Provides essential flavor, with fresh, ripe tomatoes being ideal; canned tomatoes can work if fresh isn’t available.
- Mozzarella Cheese – Contributes meltiness and richness; use vegan cheese or omit for a dairy-free option.
- Parmesan Cheese – Adds depth to the flavor profile; blending it with mozzarella yields a delightful taste.
- Fresh Basil – Offers a burst of aromatic flavor; dried herbs can substitute, but reduce the quantity for better results.
- Fresh Parsley – Complements the dish’s freshness; lesser amounts of dried parsley can work too.
- Eggs – Acts as a binder for the filling; no alternative is needed here.
- Milk/Cream – Adds creaminess; almond milk or non-dairy cream can lighten this pie for a healthier twist.
For the Crust
- Pie Crust – A flaky crust that complements the filling; for gluten-free options, choose a gluten-free crust or skip it altogether.
How to Make Summer Tomato and Eggplant Pie
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Preheat Oven: Begin by setting your oven to 375°F (190°C). Grease a 9-inch pie dish lightly with cooking spray or olive oil to ensure easy release.
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Prepare Eggplant: Slice the eggplant into 1/4-inch rounds and sprinkle salt over the slices. Let them sit for 15 minutes to draw out bitterness, then pat them dry using a paper towel.
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Cook Eggplant: In a skillet, heat 1 tablespoon of olive oil. Sauté the eggplant slices in batches for about 3-4 minutes per side, or until they become tender and slightly browned. Once done, set them aside.
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Mix Filling: In a large bowl, whisk together the eggs, milk or cream, minced garlic, half of each cheese, basil, parsley, salt, and pepper until everything is nicely combined.
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Layer Ingredients: Start layering by placing the cooked eggplant evenly in the bottom of the pie dish. Next, add sliced tomatoes on top. Carefully pour the egg mixture over the vegetables, finishing with the remaining cheese sprinkled on top.
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Bake: Place the assembled pie in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the egg mixture is set.
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Cool and Serve: After baking, allow the pie to cool for about 5-10 minutes before slicing, which will help it hold its shape. Garnish with extra fresh herbs for added flavor if desired.
Optional: Add a sprinkle of crushed red pepper flakes for a hint of spice!
Exact quantities are listed in the recipe card below.
Expert Tips for Summer Tomato and Eggplant Pie
- Salt the Eggplant: To reduce bitterness, always sprinkle salt on sliced eggplant before cooking. Let it sit for 15 minutes, then pat dry.
- Avoid Overcrowding: When sautéing eggplant, cook it in batches to ensure even browning. This helps achieve that perfect, tender texture in your pie.
- Creamy Alternatives: For a dairy-free version of Summer Tomato and Eggplant Pie, use almond milk or vegan cheese to maintain delicious flavor without compromising on texture.
- Crust Choices: If going gluten-free, either omit the crust entirely or choose a gluten-free pie crust, ensuring everyone can enjoy this delightful dish.
- Prep Ahead: Mix your filling a day in advance for a quick and hassle-free baking experience when it’s time to serve your pie.
- Layering Matters: Layering the eggplant and tomatoes evenly is key to a flavorful pie; take your time to arrange them nicely for even cooking and presentation.
How to Store and Freeze Summer Tomato and Eggplant Pie
Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days to retain freshness.
Freezer: For longer storage, freeze the pie wrapped tightly in plastic wrap and aluminum foil for up to 3 months.
Reheating: To reheat, bake straight from the fridge at 350°F (175°C) for about 10-15 minutes, or until warmed through. For frozen pie, thaw overnight in the fridge and then follow the same reheating instructions.
Serving Tip: Enjoy your Summer Tomato and Eggplant Pie warm, garnished with fresh herbs for a delightful burst of flavor!
Summer Tomato and Eggplant Pie Variations
Feel free to unleash your culinary creativity by customizing this delightful pie with these fun variations!
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Zucchini Swap: Replace eggplant with sliced zucchini for a lighter, equally delicious option.
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Mushroom Medley: Feel free to add sliced mushrooms for an earthy twist that enhances the flavor profile.
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Vegan Delight: Omit cheese or switch it out for plant-based cheese to make this dish dairy-free and vegan-friendly.
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Herb Infusion: Incorporate fresh herbs like thyme or oregano into the filling for additional layers of flavor.
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Spicy Kick: Add crushed red pepper flakes or diced jalapeños for a touch of heat that complements the fresh veggies.
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Extra Cheese: For cheese lovers, mix in ricotta or feta for a creamier texture that enriches the pie.
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Nutty Crust: Consider using a nut-based crust, like almond or cashew, for a gluten-free twist with added nutritional benefits.
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Roasted Red Peppers: Include roasted red peppers to give a sweet and smoky flavor that elevates every bite.
Make Ahead Options
These Easy Summer Tomato and Eggplant Pie preparations are perfect for busy weeknights! You can prepare the filling up to 24 hours in advance by mixing together the eggs, milk, garlic, cheeses, and herbs, then store it in an airtight container in the refrigerator. To maintain the quality of your vibrant ingredients, sauté the eggplant and allow it to cool before layering it in the pie dish with the tomatoes. When you’re ready to bake, simply assemble the pie with your prepped filling and bake as instructed. This way, you’ll enjoy all the delicious flavors with minimal effort, ensuring your summer gathering is stress-free and delightful!
What to Serve with Summer Tomato and Eggplant Pie?
Elevate your meal with these delightful pairings that complement the vibrant flavors of summer.
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Crispy Green Salad: A light, refreshing salad with mixed greens, cherry tomatoes, and a zesty vinaigrette enhances the pie’s richness.
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Garlic Bread: Crunchy, buttery slices of garlic bread offer a satisfying texture contrast to the soft filling of the pie. Perfect for mopping up any leftover cheese!
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Grilled Corn on the Cob: Sweet, smoky corn brushed with herb butter brings a classic summer touch while adding both flavor and sweetness.
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Roasted Vegetables: A colorful medley of roasted zucchini, bell peppers, or asparagus amplifies the freshness of the pie, making every bite an adventure.
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Chilled White Wine: A crisp Sauvignon Blanc or a fruity Rosé makes for a magical pairing, perfectly balancing the savory notes of the pie.
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Herbed Quinoa: Fluffy quinoa tossed with lemon and fresh herbs provides a wholesome side that pairs beautifully without overshadowing the main dish.
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Fruit Salad: A vibrant fruit salad drizzled with honey and lime offers a refreshing sweet finish that brightens up the entire meal.
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Lemon Sorbet: End your meal on a light note with a scoop of refreshing lemon sorbet, cleansing the palate with its zesty flavor.
Summer Tomato and Eggplant Pie Recipe FAQs
What kind of tomatoes should I use for the Summer Tomato and Eggplant Pie?
Absolutely, using fresh, ripe tomatoes is ideal for this recipe as they provide the best flavor and juiciness. Look for tomatoes that are vibrant and slightly soft to the touch. If fresh ones are not available, you can substitute them with drained canned tomatoes during the offseason—just be sure to drain them well to avoid excess liquid.
How should I store leftover Summer Tomato and Eggplant Pie?
For sure! Store leftovers in an airtight container in the refrigerator, and they’ll stay fresh for up to 3 days. If you want to save it for longer, you can freeze the pie as well. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn, and you can keep it for up to 3 months.
Can I freeze the Summer Tomato and Eggplant Pie?
Yes, you certainly can! To freeze, allow the pie to cool completely after baking. Then, wrap it tightly in plastic wrap, followed by aluminum foil. This double wrapping helps prevent freezer burn. When you’re ready to enjoy it again, thaw overnight in the fridge and reheat at 350°F (175°C) for about 10-15 minutes until warmed through.
What should I do if my eggplant is bitter?
Good question! To effectively remove bitterness from eggplant, always sprinkle salt on the sliced rounds and let them sit for about 15 minutes. After that, pat them dry with a paper towel to remove the salt and moisture. This technique helps ensure that they taste creamy and flavorful once cooked!
Is this Summer Tomato and Eggplant Pie suitable for gluten-free diets?
Yes, very much so! For gluten-free options, you can choose to skip the pie crust altogether or use a gluten-free crust. This way, everyone can enjoy this delightful dish without worry! Just make sure to check the labels on your ingredients for any hidden gluten sources, especially if you’re using packaged products.
Summer Tomato and Eggplant Pie: Fresh Flavor for Warm Days
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish lightly.
- Slice the eggplant into 1/4-inch rounds, sprinkle with salt, and let sit for 15 minutes. Pat dry.
- Heat 1 tablespoon of olive oil in a skillet. Sauté eggplant slices for 3-4 minutes per side until tender.
- In a large bowl, whisk together eggs, milk or cream, minced garlic, half of each cheese, basil, parsley, salt, and pepper.
- Layer cooked eggplant in the pie dish, add sliced tomatoes, and pour egg mixture over. Top with remaining cheese.
- Bake for 30-35 minutes, or until the top is golden brown and the filling is set.
- Allow the pie to cool for about 5-10 minutes before slicing. Garnish with extra herbs if desired.