Corn and Eggplant Nut Pie

1/2 cup whole wheat flour
1/2 cup all purpose flour
1 teaspoon baking powder
4 ounces butter
1/2 cup cheese, grated
1/2 cup nuts, chopped
1 can creamed sweet corn
1 small eggplant, chopped and fried
1 onion, chopped
2 eggs, beaten
1 1/2 cup cheese, grated
3/4 cup and 1 tablespoon milk

For the pastry, rub the butter into the flours, add the remaining ingredients, mix to a dough. Press into a pie plate. Mix all filling ingredients together.

Pour into pie plate. Bake at 350 for 45-50 minutes.

Serve with a simple tomato and cucumber salad sprinkled with balsamic vinegar


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