For a pie for 2p, as main dish, chop 350 ggrams of eggplant in small cubes. Heat a drizzle of olive oil. Add the eggplant. Stit and fry for 5 mins. Add 4 chopped garlic cloves, 1 chopped onion and 5 cm of chopped fresh ginger. Add chili flakes, 2 teaspoons of cumin seeds and 1/2 of a teaspoon of cinnamon powder. Stir and fry.
In the meanwhile, heat 250 grams of vegetable stock. Add a pinch of saffron.
Add the stock to the eggplant. Stir. Close the pan. Allow to simmer for approximately 15mins, until the eggplant is ready. Drain the eggplant and keep the liquid.
Batter 3 egg yolks. Add some hot liquid to the egg yolks. Put the stock back on the fire. While stirring, add the egg yolks mixture. Boil until the mixture is creamy. Cool down.
Mix everything gently. Add a bunch of chopped fresh coriander. Taste, add pepper and salt. Roast 40 grams of almond flakes.
All this can be done in advance.
Oil a small spring form. Spread a few oiled filo pastry sheets in different directions. Spread the mixture in the middle. Finish with the almond flakes. Close the pie.
Bake in the oven at 180° for 20 mins until the pie is golden brown.
In the traditional Moroccan version ( bisteeya) decorate with powder sugar.