Technical Stages :

• Cut the eggplant in big dice of 2 cm.
• Salt and leave to soak for 30 minutes.
• Rinse in cold water and wipe them using a dry cloth.
• Sweat sliced onions and chopped garlic in butter.
• Add diced potatoes (1 cm dice), minced carrot and mushrooms.
• Cook for a few minutes and add the red pepper cut in thin strips and the broccoli cut into florets.
• Leave to cook another few minutes and add the eggplants last.
• Leave to simmer another 2 minutes and remove from the heat.
• Make a white roux using butter and flour.
• Add boiling milk and stir well for a few minutes on medium heat.
• Add feta, parmesan, grilled pine nuts and oregano.
• Mix the vegetables with the sauce that was obtained and add 2 beaten eggs.
• Roll out the puff pastry.
• Place a ribbon of puff pastry all around the pie shell.
• Fill the shell with the preparation.
• Glaze the ribbon of puff pastry using eggwash and cover with a rolled out pastry.
• Form a chimney in the center of the pie shell.
• Glaze all the surface of the pie using egg yolk.
• Cook 35 to 40 mn in preheated oven at 180°C until the pastry is browned.