The flavors of eggplant parmesan – roasted eggplant, tomato, basil, mozzarella and parmesan – come together in a flaky gluten-free pie crust for portable deliciousness.
*Many thanks to Cog Works for sponsoring The Bojon Gourmet this month! This New Hampshire-based brand makes beautiful wooden serve boards and other fineries. I've got my eye on the black walnut...*
Today's post is extra special because it features not 1 but 3 recipes, made by not 1 but 3 bloggers!
(Also, it features orange cats.)
Betty of Le Jus D'Orange was in town last week, so we convened at Sarah's house, rolled up our sleeves, and baked up a trio of buttery sweet and savory pies filled with summer's finest to share with you today. Following a trip to the Monterey Market, we spread out in Sarah's kitchen and covered every surface with flour, butter, and produce and set to work.
Betty combined sweet corn, bacon, scallions and miso into an umami bomb all wrapped up in a buttery wheat dough.
Sarah tucked caramelized peaches kissed with rosemary with white chocolate mascarpone in a tender gluten-free crust.
And I satisfied my eggplant parmesan craving, folding the usual suspects as well as some briny black olives into my favorite gluten-free pie dough. This dough is full of whole grain flours, free of gums, and gets its pliable texture from ground chia seed. It bakes up super flavorful and flakey.
I've been fan-girling Betty since I discovered her breathtaking recipes and photography earlier this year, and getting to bake and shoot (and eat!) with her and Sarah was sheer bliss. She creates delicious things like lychee and peach ice cream, matcha mint panna cotta, and taro milk tea rolls. She makes kimchi and kombucha from scratch. She makes stop-motion videos and teaches food styling and photography workshops. Oh, and she's planning to go to med school next year. NBD.
We contemplated kidnapping Betty...but instead, sat down to a picnic of buttery goodness. (And a big green salad topped with strawberries, pepitas and herbed goat cheese. Because we're healthy.)
Head over to Sarah and Betty's blogs to get the recipes for Miso Corn and Bacon Hand Pies and Rosemary Peach Hand Pies with White Chocolate Mascarpone.
All images were shot in collaboration with Sarah and Betty.
More Eggplant Recipes:
- Curried Roasted Eggplant with Smoked Cardamom and Coconut Milk
- Roasted Eggplant Tomato Tart
- Roasted Tiny Eggplant with Muhammara and Feta
- Roasted Eggplant Parmesan
- Eggplant, Sweet Pepper, and Bechamel Gratin {Gluten-Free}
- Roasted Eggplant, Chickpea and Summer Vegetable Tagine
Use the pie crust below, or try this with one of my other pie crust recipes:
*Thanks for reading! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this eggplant parmesan hand pie recipe, I’d love to see. Tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
Eggplant Parmesan Hand Pies
Print Recipe Pin RecipeIngredients
- 1 recipe gluten-free pie dough (enough for one 9" single crust)
- oat flour, for rolling the dough
- 1 1/4 pounds eggplant (500g)
- 2 tablespoons olive oil (30 ml)
- 1/2 teaspoon salt, plus more for sprinkling
- 8 ounces dry mozzarella, sliced (225g)
- 1 cup cherry tomatoes, stemmed and halved (4 ounces / 110g)
- 2 ounces parmesan, shaved (60g)
- 2 ounces pitted olives such as picholine or kalamata, halved (60g) (1/3 cup)
- a few handfuls basil leaves
- 1 egg, any size
- cracked black pepper
Instructions
- Position a rack in the center of the oven and preheat to 350ºF.
- If the eggplant is the long and slender variety, trim it and slice into generous 1/2-inch thick rounds. For the globe varieties, cut the eggplant into 1- or 2-inch chunks. Place the eggplant on a rimmed baking sheet and drizzle with the olive oil and salt, tossing to coat. Spread the eggplant slices in a single layer and roast in the oven until golden and very tender, 40-50 minutes, flipping the slices about 30 minutes into the baking time. Remove from the oven and let cool.
- Increase the oven temperature to 400ºF.
- Meanwhile, divide the chilled pie dough into 6 portions; work with 1 portion at a time and keep the rest chilled. On a surface dusted lightly with oat flour, roll out each portion into a round that is roughly 1/8" thick. Trim each portion into a smooth, even round, and stack them on a plate. Cover and chill until firm, at least 30 minutes and up to 1 day.
- Lay the dough rounds on a rimmed baking sheet lined with parchment for easy clean-up. Have the ingredients prepared and standing by.
- Place a couple of mozzarella slices on a dough round. Top with some parmesan shavings, roasted eggplant slices, cherry tomatoes, olives, basil leaves, and a sprinkle of salt and pepper. Fold up the edges of the dough to make a crust, leaving a couple of inches open in the center. Repeat with the remaining dough rounds; you may not need all of the filling ingredients. (If you have extras, they are perfect piled on toast or tossed into pasta.) If the dough has softened, chill the pies again until firm, 30 more minutes.
- Beat the egg in a small bowl until lightened in color and foamy. Use a pastry brush to brush the edges of the dough, then sprinkle with a bit of cracked black pepper.
- Bake the pies at 400ºF until the crusts are golden and crisp, 25-35 minutes, rotating the pan halfway through for even baking. Remove from the oven and let cool slightly. Top with some fresh basil leaves and serve warm or at room temperature.
- Extra pies keep well refrigerated airtight for up to 2 days and can be reheated in a 350ºF oven or in a skillet set over a low flame.
Notes
Nutrition
Katie | Healthy Seasonal Recipes says
This is making me wish I had spent a little more time in SF so we could do something fun like this. Or you'll have to come visit me. Love this combo of flavors, and the GIF. You'll have to teach me how to do that. I am still working on it. As usual, pinning to multiple boards because I can't decide which image I like best.
Alanna says
Girl, you and me both! I've always dreamed of visiting Vermont so hopefully we can make that happen for reals. Sarah and Betty are responsible for the GIF - workshop?! Thanks so much for the kind note and the shares. <3
genevieve @ gratitude & greens says
Hand pies galore, oh my! You had me at hand pies because I'm a fan of anything that you can hold and cradle in your hand before lovingly taking a bite out of it. A pie get-together sounds so delicious and fun! I recently discovered Betty's blog and the fact that she is going to med school next year while making her own kombucha and kimchi makes me think she *must* be superwoman!
Alanna says
Yes, Betty is totally superwoman! Thanks so much for the sweet words Genevieve!
Betty Liu says
Ah you are so sweet <3. I had such a lovely time with you two. Repeat this winter!
Alanna says
Um, yes PLEASE!!!
Lisa Lin says
Looks like the three of you had so much fun making pies! They look absolutely scrumptious! Oh, and I am so buying a few items on Cog Works. They're serving boards look so good.
P.S. Artichoke steels my heart. Always.
Alanna says
Aw, cool!! Their boards are so reasonably priced, too! I ordered a few as well and can't wait for them to arrive. :) (I had to break it to Jay that Arti is cuter than Catamus...) Thanks lady! Hope to see you soon!
Meg | bread+barrow says
Totally gorgeous! I'm glad you didn't steal Betty (for selfish reasons! Ha!) but I am so happy you all had the opportunity to work together - so much fun! You guys make beautiful food - and all managed to make a summer time handpies - not always an easy task! SO yummy! xx
Alanna says
Betty is imminently stealable! Thanks so much for the kind words, Meg - I'm a huge fan of your beautiful food and photos. <3
Danguole says
Oh goodness. I want to be in on this hand pie gathering! Why don't we live in the same city, and when are you moving to Portland again? :)
I'm brand-new to gluten-free baking (not gf myself, but, you know) and I've never heard of the ground chia seed technique! I could see how that would make a dough beautiful and elastic. Next time, I'm trying it. Gorgeous work as always, my friend!
Alanna says
I'm moving into your house tomorrow and I trust you'll have a batch of lemon curd donuts awaiting my arrival.
;)
The chia definitely helps! I think I got the idea from Canelle e Vanille. I can't wait to see what luscious thing you make next!
Christine // my natural kitchen says
Alanna! I love these hand pies so much. Such a party with all these flavours! Your crust looks like it holds together perfectly and these are all such perfect summer ingredients!
Alanna says
Aw, thank you lovely!! I'm pretty proud of my crust, even though it uses like 20 different flours. :p I sure can't get enough of eggplant right now!
Laura (Tutti Dolci) says
I'm all for a savory hand pie/galette. I imagine these would make a dream picnic lunch!
Alanna says
Aw, thanks Laura! That means a lot coming from a pie maven like yourself. <3
Felicia Lim says
Hi Alana!!
I just wanted to say that your blog is gorgeous! Love the photography and the light in your photos.
I'd love to include your Eggplant Parmesan Hand Pies in a hand pie recipe roundup that I'm preparing for Parade Magazine (to be published in Sept).
If you're fine with it, could I use one of your photos with a linkback to your original post (https://www.bojongourmet.com/2015/07/eggplant-parmesan-hand-pies-gluten-free.html)?
Let me know your thoughts & thanks so much in advance!
Cheers,
Felicia
Alanna says
Hi Felicia,
Thanks so much for the sweet words! Please email me (agoodie[at]gmail.com) and let's chat!
Best,
Alanna