Would you try to get the recipe for eggplant pie from Gravy restaurant in downtown Raleigh? It is one of the best things I have ever put in my mouth and would love to make it at home.
If you don’t like eggplant, this is the dish that will not only convert you but make you an adoring fan.
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Eggplant pie has been on the menu since Gravy opened in 2009. The Italian-American restaurant in downtown Raleigh is part of Empire Eats, which also owns The Raleigh Times, Sitti, Morning Times and The Pit in Raleigh and Durham.
Chef Brent Hopkins, 37, has been Gravy’s executive chef for three years. Since taking over the restaurant, Hopkins said he has made a concerted effort to use locally sourced ingredients. All of the meat and dairy the restaurant uses is from North Carolina. (Hopkins regularly orders whole cows, which he and his staff butcher in house.) In the summer, about 70 percent of the restaurant’s vegetables come from North Carolina, including Raleigh City Farm, 10 blocks away.
Right now, the eggplant is coming from Hilltop Farms, an organic farm in Willow Spring. Whether diners make this dish at home or order it at the restaurant, Hopkins is certain about one thing: “If you don’t like eggplant, you will love this.”