Pursuing the Perfect Vegetable Pie: II
To new readers (posted later): This post was about my second try at a vegetable pie. I did finally make one that really worked: the Mushroom-Eggplant Vegetable Pie.
Recently, I reported on my first attempt to create the perfect vegetable pie with an eggplant crust: great-tasting, healthy, filling, and diet-conscious. Recap: that first try was interesting in taste but not visually pleasing because the eggplant wilted in the heat and turned brown.
- After creating the eggplant crust (overlapping slices for the edges), I used up all extra eggplant by chopping leftover slices into pieces and piling them in the center.
- I sprayed the eggplant-crust interior with cooking spray. Lo and behold! This turned out to be the solution to the eggplant crust wilting problem.
- I cut the breadcrumb topping (too many calories) and upped the romano cheese to 4 tbsp. (I have no doubt this pie would work immediately if slathered with cheese but, unfortunately, that dish is not in my future.)
- I added garlic powder and thyme between layers.
A success? Well…the crust looks great, but the pie is still not as tasty as I would like.
Notes to self:
- Use a heavier hand with spices.
- Use leek instead of onion if possible. Leek is tastier.
- Add more mushrooms for flavor, but put them under the topping. Mushrooms turn dark brown when baked (duh) and, although tasty, are not eye-pleasers.
- Splurge a little and up the romano cheese—at this point, the Weight Watcher value is only ½ point per ¼ serving of the pie.
I’ll keep you posted!