Pie Eggplant, Goat Cheese with Honey Sauce and Harissa

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  • Honey sauce
  • Large red bell pepper, roasted, peeled and seeded: 1
  • Olive oil: 3 tablespoons
  • Honey: 1 tablespoon
  • Caraway seed: 1/2 teaspoon
  • Coriander, Ground: 1/2 teaspoon
  • Garlic: 1/2 teaspoon
  • Salt: 1/2 teaspoon
  • Piripiri Ground: 1/4 teaspoon
  • Eggplant


For the sauce, Honey Harissa, put all the ingredients in a blender or a food processor cover. Blend or process high speed until the more homogeneous as possible. Book.

Brush the eggplant slices with olive oil. Season lightly with salt and pepper. Place the eggplant slices in a single layer on a baking tray. Bake in the oven pre-heated to 180 c for 15 to 20 minutes or until browned.

Align the four small shapes (175 mL) with cling film. Place 1 slice of eggplant lengthwise along the bottom of each form. On the sides of the form, arrange slices of eggplant, adorning the last 2.5 cm each slice up. Place the slices of red pepper on the eggplant in the bottom of the form. Cover with a thin slice of cheese. Repeat with a new layer of eggplant, placing the slices on the cross in the face of the first layer of eggplant, a layer of yellow bell pepper and goat cheese. Fold the excess of the layer of eggplant to close the pie. Cover the form with cling film.

Place in the fridge for an hour, or overnight. Invert each of the shapes on a plate and remove it carefully. Brush the pastry with honey. Serve with the sauce honey Harissa.

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