Page 220 - Pie Squared

SUMAC-SCENTED EGGPLANT

SLAB PIE

WITH A PHYLLO CRUST

Serves 12 to 15

Slab pies are not only for hot, humid summer days in the backyard.
This is the little black dress of slab pies, dressed up and ready for
the holiday sideboard. It’s elegant, it’s refined, it’s complex, and it’s
vegetarian. Crackly phyllo wraps around a bold, sweet and sour

eggplant filling tinged with citrusy sumac. If sumac is unavailable,
shower the pie with lemon zest and carry on. To make this dish
entirely vegan, omit the yogurt topping and substitute olive oil for the
melted butter used for brushing the phyllo.

Make Ahead: The filling may be made up to 3 days ahead, or frozen
for up to a month. Defrost in the refrigerator before using.

½ cup (120 ml) olive oil

2 garlic cloves, peeled

2 pounds (1 kg) firm purple Italian eggplant, peeled and cut into ½-inch
cubes (about 5 cups)

1 (28-ounce) can crushed tomatoes (about 3 cups)

1 tablespoon ground sumac

¾ teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 to 3 tablespoons pomegranate molasses, plus extra for garnish

½ cup (50 g) chopped scallions, white and green parts (about 4)