Serves 4.



  1. Peel aubergines and dice coarsely.
  2. Put in a bowl, cover with water, add two tablespoons of salt and allow to soak for at least one hour.
  3. Heat the oil in a saucepan and fry the onion, add the minced meat and stir frequently.
  4. Drain and rinse the aubergines and add to the meat.
  5. Stir frequently to prevent aubergines from sticking to the bottom of the pan.
  6. Add bacon and when aubergines are soft add tomato puree and seasoning.
  7. Remove from heat and allow cool.
  8. Add parsley and beaten eggs, add two tablespoons of grated pecorino cheese.
  9. butter a round pie dish of about 25 cm diameter.
  10. Roll out pastry and cover bottom dish, pour the filling and place sliced eggs on top, cover again with pastry.
  11. Secure edges round.
  12. Glaze with egg yolk, prick all around with a fork and bake in a hot oven for about a to 45 minutes.
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