Deep-Dish Ham and Eggplant Pie

What to do with ham leftovers. . . 

 

Ham is a thing of the past for me - we broke up several years ago.  Yet for the neighborhood/street party I hosted this year, I put together some "ham biscuits."  Having leftover ham was the perfect opportunity to attempt a dish I had ALWAYS wanted to make - deep-dish ham and eggplant pie.  Frankly, Lee Bailey's cookbooks are so visually perfect you are hard pressed to not jump up immediately and get in the kitchen when leafing through the pages.  I have two of his books from the heyday of my entertaining (1980's and 90's), and he helped me plan several menus and cook some memorable meals, shared with good friends. . . 

 

This particular dish is from his Southern Food and Plantation Houses, published in 1990, and is a collection of favorite Natchez recipes.  The Pilgrimage Garden Club assisted with the book.  Now I realize just the mere mention of "plantation houses" is rife with political incorrectness and all sorts of connotations. . .rightly so in my book.  But who doesn't like southern food, from slow oven-barbecued brisket to tarragon creamed river shrimp & chicken to cat head biscuits to gumbo pot pie?  That's what I thought.  So I'm sharing this recipe during the holiday season just in case you find yourself  wanting something easy to do.  

 

Oh, and here's the menu that goes along with this dish:

 

Chopped Salad with Pepper Mayonnaise

Deep-Dish Ham and Eggplant Pie

Butter Beans

Pickled Okra

Peach and Meringue "Shortcake"

Iced Tea or Wine

Coffee  

 

Deep-Dish Ham and Eggplant Pie

(If you have them, you could add crawfish tails or shrimp to this recipe)

 

Filling:

5 cups peeled and cubed eggplant (1-inch cubes) * I used one eggplant)

2 1/2 cups water

1/2 teaspoon dried oregano *or a tad more!

1/4 teaspoon salt

2 T. unsalted butter * I didn't have. . .used salted!

1 medium onion, coarsely chopped

1 cup coarsely chopped green bell pepper (I used orange)

1 1/2 cups corn kernels - I used defrosted frozen, but only about 3/4 cup.  I think the corn can overwhelm if you aren't using crawfish or shrimp so be wary. . .

1 cup coarsely chopped ham

1 egg, lightly beaten

1/4 cup dry bread crumbs

1/2 cup freshly grated Parmesan cheese

Additional salt and freshly ground black pepper

 

Make your favorite crust for a deep 9- to 10-inch pie plate.  OR, like me, use a ready-made crust like Pillsbury (follow the directions on the ready-made box for a two-crust pie).  Roll out or place half the dough in your pie plate.

 

To make filling, place eggplant in a deep saucepan, add water and stir in oregano and salt.  Simmer for 10 minutes or just until tender. 

 

Melt the butter in a large skillet over medium heat.  Add the onion and green (or orange) peppers.  Saute until wilted, about 10 minutes. 

Add the corn and ham and saute for an additional 5 minutes.  Add the drained eggplant, mix and then add egg. . .mix well.  Sprinkle with the cheese and bread crumbs, mixing with a fork.  TASTE IT NOW!  Salt and pepper to taste.  ( I would go so far as to add a little more oregano if you like!) 

 

Fill the pastry-lined baking dish with the eggplant/ham mixture.  Roll out the remaining dough and lay over the filling, carefully sealing to the bottom crust.  Paint the top with a little milk if you like - make steam slits, and bake at around 400 degrees for 35-40 minutes, until the top starts to turn light golden. 

 

SERVES 8

Note:  the filling will make 3 1/2 cups and will amply fill a deep dish.  If you have leftovers, cook in a small casserole for lunch.

* The most important step in this recipe is the "tasting" of the filling before putting it in your pie dish.  Just downright necessary to gauge what it might need, according to your own personal taste. 

It's also good as a quick breakfast, warmed in the microwave!  OR a New Year's Eve celebration with friends? 

___________________________

 

Lee Bailey passed away in 2003 at the age of 76 in NYC where he lived.  But you can still find his cookbooks (that word simply doesn't do justice, as the photography is divine) on Amazon.