It seems autumn is comming, in spite of this eggplant season is in full swing. My favorite dish with this vegetable cooking very quickly.
Cut eggplant into slices, then fry in olive oil and lay out on a paper towel to soak up excess fat. Mix the cream cheese (I used cottage cheese), sour cream, garlic and herbs. Put the cheese mass on the edge of the piece and roll. Hooray, the dish is ready!
By the way, I tried to cut the eggplant in two ways – with a knife and a slicer. In the first case, the slices are thicker, so eggplant taste more distinct. With use of slicer pieces of aubergine are almost transparent due to this taste is very delicate.
Photographer Maria Komar
2 1/2 cups unbleached all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
5 tablespoons (or more) ice water
1 cup plus 1 tablespoon sugar
3 tablespoons starch
1/4 teaspoon salt
2 pounds cherries or black cherries
1 teaspoon vanilla shugar
Vanilla ice cream
Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Let dough soften slightly before rolling out.
Preheat oven to 425°F. Whisk 1 cup sugar, vanilla sugar, starch, and salt in medium bowl to blend. Stir in pitted cherries; set aside.
Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal.
Bake pie 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.
I cooked this pie with black cherries and it turned out sweet and juicy. As for me, piece of this pie with ice cream is a perfect summer dessert, of course if you dont mind about amount of butter
Photographer Maria Komar
We spend all morning making hard decision – to create “photography” category in this blog or not? We just couldn’t resist
Photography: Maria Komar