Melitzanopita Greek Pie Using Eggplant Aubergine

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I was craving a savoury pita (greek word for 'pie) and had some nice japanese eggplant and decided to wing this recipe. i lucked out, cause it made a tremendous pie! note: 'pita' in greek not only means pie, it also means flat. traditionally, a greek pita will not be more than about 1 1/2 inches thick. this recipe will make 16 snack or appetizer servings or 8 servings, serving 2 pieces per person, as a main course.

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Steps

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In a large saucepan over medium heat , saut eggplant and onion , stirring occasionally , until eggplant is soft and has become almost a puree , about 20 minutes.

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Add bacon or ham , tomato paste and salt and pepper , and cook another 5 minutes.

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You may have a dark brown film on the bottom of your skillet.

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You will find that this scrapes up easily once you turn off the heat and the eggplant puree starts to cool.

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Do scrape it back into the puree with a spoon as this is highly-flavoured and helps the overall taste.

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Allow to cool.

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Bring to room temperature before continuing with recipe.

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In a large bowl , combine well eggplant puree , feta , eggs , parsley and mint.

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Taste a small amount of the filling to decide if you would like it a bit saltier.

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Preheat oven to 390f.

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Butter bottom and sides of a 15 x 11 inch baking pan.

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Stagger sheets of phyllo in pan , brushing each sheet with olive oil as you position it in the pan.

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When you have used half the sheets of phyllo pastry , empty.

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Ingredients

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olive oil, japanese eggplants, onions, lean bacon, tomato paste, salt, pepper, feta cheese, eggs, parsley, of fresh mint, phyllo pastry, egg, sesame seeds