Vegetable vegetable pie

Description

I understand that this is not quite the season, but still... the Idea of the test I took sweet Lenten pie that posted today. Supplemented with vegetables and it turned out beautiful, delicious and very juicy pie.

Ingredients

Flour

2 cup
Salt

1 tsp
Sugar

0.5 tsp
Vegetable oil

50 ml
Carrots

1 piece
Soda

1 tsp
Spices

1 tsp
Water, carbonated

250 ml
Zucchini

1 piece
Tomato

2 piece
Eggplant

1 piece
Salt
Spices

1 tsp
Vegetable oil

Cooking

First prepare the stuffing of vegetables. Wash the eggplant, cut into slices with a thickness of 0.5 - 1 cm and lightly prisolit. Then fry in hot oil under a lid on medium heat.

In the same way to prepare zucchini.

Carrots grate on a fine grater, fry in 50 ml oil, then squeeze the liquid from the carrots.

Prepare the dough. Mix sifted flour, soda, salt, sugar and spices ( I have Italian herbs).

Add carrot vegetable oil and very little soda water. Stir until smooth.

At the end of the dough add the carrots and stir.

In the form with parchment ( I have a frying pan without a handle, 26 cm in diameter) greased with vegetable oil to lay out part of the test. Him to put some of the roasted eggplant and zucchini.

On top of the closed second part of the test. And spread the remaining eggplant, zucchini and slices of fresh tomato. Vegetables grease with vegetable oil and sprinkle with Italian herbs.

Bake in a preheated oven at 200-220 degrees for 30-40 minutes. Willingness you will see in the vegetables. Allow to cool.

And Bon appetit! Very juicy, very tasty and lean, sometimes this is helpful for the body.

In-season vegetables make sure to try this vegetable pie and so helpful. Add it now, because now there is free time, winter. And from spring to autumn, I have very little time. I did it in August last year for a contest on another site and put here on the Scullion, the time came just now.

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