Aubergine sauerkraut pie

Name: aubergine sauerkraut pie
Cook time: 45 min
Total time: 120 min
Yield: 4
Ingredients: 2 eggplant; 200 g shiitake mushrooms; 3 el traditional olive oil; 250 g wine sauerkraut; 1 tl garlic powder; 400 g fresh dough for pizza and foccacia coolers; 1 medium sized egg; 125 ml sour cream; 7,5 g fresh dill

A tasty recipe. The vegetarian main course contains the following ingredients: traditional olive oil, medium-sized egg and sour cream.

Ingredients

Kitchen Stuff

1 spring form (∅ 24 cm)

Directions

Preheat the oven to 175 ° C. Cut the aubergine into cubes and sprinkle with salt. Let lie for 15 minutes.
Cut the shiitakes into slices. Heat the oil in a frying pan and fry the shiitakes 2-3 min.
Drain any excess moisture from the aubergines. Heat the oil in a frying pan and fry the eggplant cubes for 5 min.
Meanwhile, rinse the sauerkraut in a colander under cold running water and let it drain.
Spoon the sauerkraut with the eggplant and shiitakes. Season with pepper and salt.
Knead the garlic powder through the pizza dough. Roll out the dough on a (floured) surface to a piece slightly larger than the pie shape.
Line the shape with it and let it hang over the edge. Fill the mold with the sauerkraut mixture. Fold the dough over the edge over the filling.
Roll out the rest of the dough into a piece the size of the mold and place it on the filling. Press the edges of the dough into a nice scallop edge.
Use a knife to cut small notches in the top of the dough.
Split the egg and beat the egg yolk (protein is not used). Brush the top of the dough with the egg yolk.
Slide the mold into the oven and fry the pie in 1 hour until golden brown. Leave the pie out of the oven for at least 15 minutes, then you can cut it better.
Stir in the sour cream with the dill and season with salt and pepper. Spoon a tablespoon of dill cream on each piece.