Pie with eggplant

How to cook pie with eggplant

Take off the butter form the freezer, grate it with scraper, add 60 ml cold water, flour, knead the dough, add grated yellow cheese, knead it well, whip with food membrane and put into the fridge for 30 minutes. Cut eggplant, pepper and garlic into small sticks, fry into the olive oil partially and remove to the bolt or on the napkin. Squeeze the lemon juice, add honey, mix it, cook for 5 minutes, take off the fire, mix with fried vegetable and with slightly mashed ''feta'' cheese, then mix them all. Divide the dough into 2 parts, roll one off them, unroll on the pan covered with olive paper, spray on it the stuffing, cover the dough with two layers, fix the edges well with the help of folk, sprinkle sesame on the surface. Cook into the stove under 2100 temperature for 35-40 minutes.