Country Cake (for Breakfast)

This dish is quite time consuming. Therefore, it is better to prepare the filling for the pie in advance, and in the morning put it in the dough and bake. I attributed this dish to Greek cuisine (in terms of ingredients). A more satisfying breakfast is hard to find!

Ingredients

• fresh eggplant 700 g
• garlic (heads) 2 pcs.
• fresh oregano (twigs) 10 pcs.
• puff pastry (1 pack) 500 g
• feta cheese 200 g
• olive oil 60 ml
• tomatoes 3 pcs.
• chicken eggs 4 pcs.

Directions

1. Salt the eggplants cut lengthwise into two halves and leave for 20 minutes. - salt will "pull out" excess moisture. After that, wipe off the eggplants, lightly sprinkle them with olive oil on the cut and put the cut side up on a baking sheet (on baking paper). Add to them two whole garlic heads wrapped in foil. Bake vegetables until soft in oven at 200 ° C. Remove the eggplants from the oven and put them in a plastic bag, close it tightly, cool.
2. Peel the baked eggplants, chop the pulp (medium) and transfer to a bowl. Add the baked garlic squeezed out of the husk, crush the feta cheese, olive oil (2 tbsp. L.) And almost all the chopped fresh oregano greens with your hands (leave only 2-3 branches for decoration). Mix. The resulting mixture (a semi-finished filling for our pie) can be refrigerated until morning.
3. Morning the next day. We cook the cake itself. On breakfast. Roll out the dough into a circle no more than 2-3 mm thick and place it on oiled baking paper into a mold. The dough should follow the shape of your baking dish (I am using a 32 cm diameter silicone mold with 4 cm sides). Put the dough in the form in the refrigerator for a while.
4. Add eggs to the filling prepared the day before and mix well. Now the filling for the pie is completely ready. Peel the tomatoes (do not blanch!) And cut into 5 mm thick slices. Preheat oven to 180 ° C.
5. Remove the dough form from the refrigerator and put the filling in it. Arrange the tomato circles on top, drizzle lightly with olive oil. Place the dish on a hot baking sheet and bake the cake for about an hour (+/-), until the filling is browned around the edges and springy when pressed with your finger. In 2 minutes sprinkle with oregano herbs before baking.