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Eggplant Pot Pie

From the Kitchen of I. Ned Able, 2002-04-03
This dish is a wonderful way to use excess vegetables from your garden and surprise the whole family. Goes great with 7 Layer Jello.

25 minutes , preparation

1 hours , cooking

American

Veggie

Entree

Servings: 6 servings

Ingredients

1/2cup eggplant, cubed
1/2cup zucchini, cubed
1/2cup okra, sliced
2 eggs,
2 pie crust, store-bought
pepper, to taste (Optional)
1/4cup cottage cheese,

Equipment

  • 9" Pie Pan
  • Small mixing bowl

Directions

  1. Preheat oven to 375. Combine eggplant, zucchini, okra, eggs and cottage cheese in small bowl.
  2. In 9" pie pan, place first pie crust, scoop in veggie mixture, and top with second crust. Season with pepper to taste.
  3. Bake for 1 hour in oven, or until crust is brown and eggs are cooked.
PS. The above recipe is for demonstration purposes only. Any attempt to cook or eat this recipe is not covered by the warranty. Proceed at your own risk.

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