Everyday cooking
Baked Aubergine Prosociano
Baked Eggplant Prosociano is our new favourite recipe! Just add Violife Grated, Greek White and Prosociano and discover vegan comfort food at its best!
![prep time]()
Cooking time45 minutes![preparation time]()
Prep time1 hour 35 minutes![servings]()
Servings6 portions
FOR THE FILLING:
- 3 tbsp Violife VIOBLOCK
- 7-8 medium apples, peeled and cubed
- 1 tbsp lemon juice
- 12 g sugar
- 3 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
FOR THE CRUST:
- 375 g Violife VIOBLOCK, cold and cut into cubes
- 750 g all-purpose flour
- 1 tsp sugar
- 1/4 tsp salt
- 3 tbsp ice water
- 3 tbsp oat milk
- 3 tbsp brown sugar
- To make the filling, place the apples into a saucepan along with the lemon juice, sugar, flour, cinnamon and vanilla. Cook, stirring frequently, until the apples are soft. Add the VIOBLOCK until it caramelises the apple mixture. Remove from heat and set aside.
- To make the crust, place the flour and the cold VIOBLOCK cubes into a mixer and knead with the dough hook. When it becomes crumbly, add sugar, salt and cold water and knead a little longer.
- Place the dough on a lightly floured surface, roll out to a 1cm thickness. Transfer to a lined 24cm pie tin and fill with the apple filling.
- With the remaining dough make the topping of the pie, rolling it out again to a 1cm thickness. Top the pie with the pastry and secure well around the edges with your fingers. If you want to make a design, cut out strips of pastry and intertwine. Brush with oat milk and sprinkle some sugar.
- Bake for about 50 minutes at 170°C until the crust is golden brown. Enjoy!
