How to make
Cut the eggplant in half lengthwise, season with salt and let it release its bitter juices. Wash it and spread it inside and out with oil. Roast it for half an hour or until soft at 390°F (200°C).
Finely chop the core of the eggplant, you will need 7 oz (200 g) of it. In a bowl, crumble the white cheese, add the chopped garlic to it and 1.4 oz (40 g) of the egg white.
Knead and elastic pastry pie dough by mixing the oil, flour, 0.35 oz (10 g) egg white, vinegar, salt and water. Divide it into four balls and roll them out into thin crusts. Spread each one with butter.
Pour the filling on the delicious pie, roll it up and form a snail. Arrange the finished crusts in a pan. You will get a charming twisted pie. Spread butter on top.
Bake by covering the top of the eggplant pie with a lid or foil. As soon as the bottom is baked, turn it over. Keep an eye on it at all times, so you don't burn it.
Eat the successful skillet pie while it's still warm - it's incredibly delicious!
