Problem with baking a vegetables pie (attempt #1)

Someone put up a nice turkish baked vegetable pie recipe, which stimulated me to try a similar approach to other vegetables. This week's special was Chinese chive and eggplant. So I attempted baking a pie with them.


Recipe: Vegetables pie (8" pie of 1/2" thick)


Ingredients:
- 1.5 cup chopped Chinese chive, chopped to 1/4" long
- 1.5 cup chopped spring onion, chopped to 1/4" long
- 0.5 cup Chinese eggplant, grated
- 2 tablespoons (TB) small dried shrimps
- 2 TB vegetable oil
- 1 teaspoon (tp) baking powder
- 2/3 cup all-purpose flour
- 1/4 tp salt
- 2 eggs


Procedure:
In a small bowl, mix flour with baking powder. Then add oil and mix into lumps. Mix Chinese chive, Chinese eggplant, spring onion, salt and egg in a medium bowl. Then add in the flour mixture from the small bowl. Add dried shrimps. Continue mixing until fully incorporated (because of the vegetables, the dough is only loosely held together after plenty of mixing). Then pour into a 8-inch, greased pie pan and bake at 375F for 30 minutes. Cover with foil if top is browned but texture remains undone.


The result was not as I had wanted. The texture was a little gluey (not sticky to the knife, but the pie had not quite risen much). I am not too sure whether this is indeed what I should get with a vegetable pie. I was expecting something closer to a bread-like texture. Perhaps the vegetables did not have enough water in them, so the dough did not rise enough. Or the problem might be that I did not cover the pie with foil at the beginning part of the baking, so the top was cooked too early, preventing the dough to rise.