Jackfruit & Eggplant Pie

• For the filling:

  • 225 g. canned jackfruit
  • 150 g. canned chickpeas
  • 1 onion
  • 1 eggplant
  • Olive oil for cooking
  • Salt to taste
  • Tomato sauce
  • 300 ml. vegan milk
  • 1 Tbsp Cornstarch mixed with 2 Tbsp water
  • To season you will need 1 tsp of the following:
  • smoked paprika
  • coriander powder
  • mustard powder
  • granulated onion
  • garlic powder
  • pepper

  For the dough:

  • 1 cup all-purpose flour
  • 1 tsp salt
  • 2 Tbsp olive oil
  • 120 ml. vegan milk
  • To prepare it, mix all the ingredients above in a bowl, then knead the dough well.

• • Take 4 round ramekins and add the filling in each one
  • Divide the dough into 4 equal parts and roll each part, to form the ”lid” for the pie
  • Place the dough on top of the ramekin and seal its margins. You can trim off the excess on the sides to make your pie look great.
  • Poke each pie several times with a fork, to allow the steam to escape
  • Add a splash of vegan milk on top of each pie, then bake them for 40 minutes at 200 degrees Celsius.

• • Lay a parchment paper on an oven tray
  • Place the canned jackfruit and canned chickpeas (drained) on the tray
  • Season them with all the spices above
  • Mix well and bake them for 20 minutes at 200 degrees Celsius
  • When they are done, shred the jackfruit nicely with a fork
  • In a pan, heat up some olive oil, add the cubbed eggplant and the chopped onion
  • Season with salt and cook them for about 5 minutes
  • Add the jackfruit & chickpea composition and mix well
  • Add the tomato sauce and mix again
  • Add the vegan milk
  • Add the cornstarch dissolved in water, mix well and let it cook until the composition thickens