Eggplant Pie

(Patlicanli Tart)

1 Tenderflake deep dish pie shell - frozen

Filling:
1 large eggplant, *roasted
1 small onion, sliced
1 tbsp butter
2 tbsp olive oil
2 tbsp yellow corn meal
1/2 tsp baking powder
3/4 cup milk
1 egg
1/4 cup feta cheese, crumbled (optional)
4-5 mushrooms, brushed, sliced
Salt
Pepper

On top:
1/3 cup mozzarella cheese, shredded

Saute the onion with butter and olive oil until the colour starts to turn light brown. Add the corn meal, baking powder, salt and pepper, stir. Slowly pour the milk in it while stirring constantly. The milk and corn meal should blend very well. You can use an egg beater. Turn the heat off. Now, add the roasted eggplant, egg, feta cheese and mushrooms, stir and combine them all with a wooden spoon.

Place the mixture on the shell. Spread mozzarella cheese all over it.

Preheat the oven to 375 F (190 C) and bake until the top is golden colour for about 35-40 minutes.

Serve Eggplant Pie with Doner Kebab. Arrange roasted, green pepper, fresh onion, tomato and pickled green peppers around the pie.

*Roasted Eggplant:
Before putting in the oven, make holes on the eggplant with a fork so that it will soften and cook better. Then place eggplant an oven tray and roast for about 25 minutes on broil. Alternatively, you can barbecue it until softened. Then peel it, remove any hard seeds. After draining, cut into small pieces with a knife.