Vegan Eggplant Pie Recipe

This Vegan Savory Eggplant Pie will win your heart in the first bite! It is creamy, cheesy, and pure comfort food. The Filling for this vegan pie recipe is made in minutes and the rest is baking time. It is one of the best vegan eggplant recipes out there.

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We love savory tarts with all kinds of fillings, and we are big fans of eggplant recipes! So, it was only natural to end up making this eggplant pie! It's crazy because we actually make it all the time. Eggplants are very similar to Tiella's from the beautiful gastronomic Gaeta Roman Beach destination, except that the pastry doesn't cover the top.

We hadn't thought about sharing it before, just because, it is a very common dish, at home, almost like a no-brainer dish, when you just need something easy and known. Comfort zone, and yes...also comfort food!

This is a re-make of our carrot savory tart recipe. If you want to make your own puff pastry dough, it is easily made in 5 minutes, and you can also find the recipe on this site. It is the same dough we use for our vegan empanadas, just a different shape. Don't forget to try our mushrooms empanadas filling.

Ingredients

• Eggplant
• Red bell pepper
• Onion
• Garlic
• Chia seeds
• Vegan mozzarella cheese
• Herbs (Thyme and Oregano)
• Vegan tart dough (store-bought) or our 5-mins recipe

Optional: oats and salt.

See the recipe card for quantities.

Instructions

1. Make the chia eggs (soak chia and water).
2. Chop the garlic coarsley.

3. Dice the onions, eggplant, and red bell peppers. The size of the dice is not important.

4. Stir fry the onion and garlic until golden and add the rest of the diced veggies.

5. Remove from heat when cooked and add half of the vegan cheese in a bowl.

6. In a round non-stick or oiled and flour-dusted baking pan, place the store-bought or homemade pastry. And pinch with a fork, allowing it to cook evenly.

7. Add oats to the bottom of the pan.

8. Evenly add the mix to the pan.

9. Close the pastry pulling on the side in and folding the next piece over the last one, clockwise.

10. Add the rest of your mozzarella cheese of choice on top and bake in a pre-heated oven.

After 30-35 minutes. Take the pie out of the oven and let it sit 5-10 minutes before serving. It will be easier to cook and will be holding together.

Substitutions

• Red bell pepper - some people are sensitive to bell peppers, this is because they are unable to digest its pealing well. You can either skip the bell pepper, or use canned bell peppers whcih usually come skinned. If you want to skip the bell pepper and still keep some of the sweetness that it deliver, you can use a organic and BPA-free can of whole kernel sweet corn, as a replacement.
• Dough - use whole bran or regular wheat dough. It will not change the result. We prefer using whole bran for extra fiber.
• Vegetarian - you can use regular mozzarella cheese, and you will get the same results.

Variations

You can also choose to use a dinner version of the tart, further extending the dough over a non-stick flat pizza pan, pouring the filling in, padding it with a spatula, and then folding the edges inwards, about one inch.

• Spicy option - add chili pepper flakes while cooking to imbue heat into the dish.

How to serve

We like serving our savory pie with a fresh salad, consisting of arugula, spinach, and tomatoes, with homemade vinaigrette.

We also like serving it with a portion of roasted sweet potato wedges.

If you are planning to have guests, you can also use it as an appetizer before the main meal. Just use smaller portions.

Equipment

It would be better if you use an 8"non-stick quiche tart pan, it will facilitate things. You can also opt to oil and dust the pan with flour, to prevent the pie from sticking.

A regular large saucepan is the only thing that you need to cook the filling before getting the pie in the oven.

Storage

We like to make savory tarts as a meal prep option. When we do so, our preferred method is the one described above. This is because, the whole point about meal prepping, is having a quick meal.

Making thinner versions, allow for quick thawing and you can easily heat the portions in the oven or microwave. Just take into consideration that you may want to eat two portions instead of one, but the recipe ingredient quantities, remain the same.

Store portions, in a closed Tupperware, separated with parchment paper.

We have eaten frozen tarts, after one month in the freezer without noticing any change in flavor. They may keep for longer, but we can't swear on it!

Top tip

Every oven is different, so we suggest keeping an eye on your pie after minute 20. Once it starts getting golden things to get ready very quickly, it takes only minutes after that point. Don't burn your pie!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #ourplantbasedworld on Instagram. Cheers!

Vegan Eggplant Recipes

We love eggplants in every way, and a couple of years ago embarked on a journey to master eggplant vegan recipes, so here we leave you with a few of them.

• Indian Eggplant Curry
• Pickled Eggplants
• Vegan Eggplant Involtinis
• Italian Traditional Eggplant Stew from the Le Marche region
• 3-ingredient pasta sauce

Or you can simply explore our Recipe compilations, with our favorite Vegan Eggplant Recipes.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #ourplantbasedworld on Instagram. Cheers!

Recipe: Vegan Eggplant Pie Recipe

Gus

This Vegan Savory Eggplant pie will win your heart in the first bite! It is creamy, cheesy. It is pure comfort food.

5 from 26 votes

Print Recipe

Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Course Entrée or Side, Main Course

Cuisine Argentinean, Vegan, Vegetarian

Servings 4 Servings

Calories 393 kcal

Equipment

• Rectangle Baking Pan

Ingredients

 

CupsMetric

 

1x2x3x

• 1 eggplant large, diced
• 1 basic empanada and tarts dough or store-bought pastry crust
• 1 yellow onion medium, diced
• 2 garlic cloves minced
• ½ red bell pepper deseeded
• 3 tablespoons chia seeds soaked in 6 tablespoons of water
• 4 ounces vegan mozzarella cheese shredded
• 1 teaspoon thyme
• 1 teaspoon oregano

Optional:

• ¼ cup oats gluten-free
• 1 teaspoon extra virgin olive oil to prevent sticking
• 2 tablespoons flour gluten-free, to prevent sticking
• 1 teaspoon sea salt

Serve with a green salad, I suggest Rucola and cherry tomatoes.

Instructions

 

• Hydrate the chia seeds in one cup of warm water for 10 mins.
  3 tablespoons chia seeds
• Chop the vegetables and stir fry them in a pan at medium-high temperature. Begin with the onions, followed by the garlic. After approximately 4 mins, when golden, add the diced red bell pepper, eggplant, thyme, oregano, and salt.
  1 eggplant, 1 yellow onion, 2 garlic cloves, ½ red bell pepper, 1 teaspoon thyme, 1 teaspoon oregano, 1 teaspoon sea salt
• Cook for another 10 minutes, with the lid on, stirring occasionally.
• Pre-heat the oven at 400ºF (200ºC) for 10 mins.
• Remove from heat. Take the Mix off the fire and let it cool down for 5 mins.
• Add the soaked chia and shredded mozzarella to the Mix.
  3 tablespoons chia seeds, 4 ounces vegan mozzarella cheese
• Oil an 8” pan and place the pie crust on it. Pinch with a fork (this will ensure it gets cooked evenly). Optionally dust with flour, to further prevent the pie from sticking. You only need to do this if you are not using a non-stick pan.
  1 eggplant, 1 basic empanada and tarts dough, 2 tablespoons flour
• Lay the oats flakes in the baking pan (this will absorb any residual moisture from the eggplant mix, ensuring your crust is cooked well and doesn’t end up mushy).
  ¼ cup oats
• Pour the mix into the baking pan.
• Bake for 30-35 mins.
• Let it rest for 10 mins sit serving.

Video

Notes

Note:

Use our Vegan Empanadas or Pie Dough Recipe

Nutrition

Calories: 393kcalCarbohydrates: 42gProtein: 8gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gSodium: 947mgPotassium: 427mgFiber: 10gSugar: 6gVitamin A: 530IUVitamin C: 25mgCalcium: 114mgIron: 3mg

Keyword best vegan eggplant recipes, galette, pie, savory pie, savory tart, tart, vegan eggplant dishes

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Food safety

We sometimes take for granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

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