Cabbage and eggplant pie

1. Stage

Prepare the dough by using the scrambled egg method. Mix milk, water, yeast and half the sugar in a saucepan. Add some of the flour - 250 g. We put the sourdough in a warm place. After it has risen, add salt, oil, egg, remaining flour and sugar to the dough. Knead the dough for 5 minutes, adding flour if necessary (until it "drops"), but do it carefully - the dough should remain soft, pliable. Cover the dough with an upturned pan and leave the dough alone for half an hour. After making sure the dough is alive and visibly rising, divide it into three balls - one large, one smaller and one very small. Remember the story of the three bears?

2. Stage

While the dough is coming up, we need to have time to make the filling. Chop the cabbage quite finely. Boil two liters of water in a large saucepan. Salt the water and pour the cabbage in it. Boil it for exactly 7 minutes from the moment of boiling. Drain the water and leave the cabbage to cool.

3. Stage

Eggplant is cut into 5x5 mm bars, about 2 cm long and poured into a bowl. Lightly salt, pour vegetable oil, mix well and then fry the eggplant bars in a frying pan, on medium heat, ten minutes. Do not pour oil into the pan, the eggplant is already soaked in oil. The delicious smell and golden brown barrels of eggplant will tell you that the process is over and it's time to take the pan off the heat. We pour the eggplant over the cabbage.

4. Stage

Chop the boiled eggs finely. Chop onion, dill. Mix everything with cabbage, add salt and pepper. Taste stuffing. Dosalivayut if necessary.

5. Stage

We assemble the pie. Roll out a large kolobok. Roll out the dough on a rolling pin on a baking tray, greased with any kind of oil. Spread the filling on the dough, cover with the second layer of dough and seal the pie. On top, decorate the pie with the rest of the dough, as we can. In Russian culinary tradition, a pie has to be not only tasty, but also beautiful. Let the pie rise in a warm place. Cover the tray with something wet, so that the pie does not dry out on top. We wait for at least half an hour, then grease the top of the pie with a dollop of raw egg, and put it into a preheated oven at 200 degrees Celsius. Bake at 180 degrees C for about 35-40 minutes. By this time the pie will brown intensively, and the whole kitchen will be filled with that very smell that we were hoping to smell (I mean smell). Just in case, check the bottom of the pie. If the bottom is dry and browned, it's time to take the pie out, you don't want to dry it out.