With a case made of chargrilled eggplant and a filling rich with mince, pasta, egg and feta, this Greek-inspired pie is an all-round winner.
Ingredients
- Olive oil spray
- 1 large (about 600g) eggplant, thinly sliced lengthways
- 2 teaspoons extra virgin olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 350g lean beef mince
- 1 x 400g can chopped tomatoes
- 50g tomato paste
- 1 teaspoon dried oregano
- 300g dried rigatoni pasta
- 6 eggs, lightly whisked
- 80g Greek-style feta, crumbled
- 40g (1/2 cup) finely grated parmesan
Method
- Step 1Preheat oven to 190°C. Spray a round 22cm (base measurement) cake pan with oil. Line the base with non-stick baking paper.
- Step 2Preheat a barbecue grill or chargrill on medium-high. Spray both sides of the eggplant with oil. Cook on grill for 3-4 minutes each side or until tender.
- Step 3Heat the oil in a large frying pan over medium heat. Cook the onion and garlic, stirring occasionally, for 7 minutes or until onion is soft. Increase heat to high. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 3-4 minutes or until mince changes colour. Stir in tomato, tomato paste and oregano. Reduce heat to medium. Simmer for 10 minutes. Season with salt and pepper.
- Step 4Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions. Drain.
- Step 5Line the base and side of the prepared pan with the eggplant. Combine the mince mixture, pasta, egg, feta and parmesan in a large bowl. Spoon the mixture over the eggplant. Bake for 45-50 minutes or until set. Set aside in the pan for 15 minutes to cool slightly. (To freeze, see notes).
Nutrition
1395 kj
Energy
12g
Fat Total
4.5g
Saturated Fat
5g
Fibre
23g
Protein
32g
Carbs (total)
Notes
Swap it: For a change, swap the eggplant for 600g zucchini, thinly sliced lengthways.
To freeze: At the end of step 5, set aside for 1 hour to cool. Cut into portions. Wrap each in 2 layers of plastic wrap. Place in an airtight container. Label, date and freeze for up to 3 months.
To thaw: Place required portions in the fridge for 24 hours or until thawed.
To reheat: Preheat oven to 180C. Line a baking tray with non-stick baking paper. Place pie portions on the tray. Cover with foil. Cook for 20-25 minutes or until heated through.
- Author: Alison Roberts
- Image credit: Mark O'Meara
- Publication: Australian Good Taste