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.