Feed big families with big appetites with this hearty eggplant pasta pie.
Ingredients
- 300g wholegrain penne pasta
- Olive oil cooking spray
- 3 eggplants, cut into 4mm-thick slices
- 1 tablespoon extra virgin olive oil
- 1 brown onion, finely chopped
- 500g pork mince
- 3 garlic cloves, crushed
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon ground nutmeg
- 1/3 cup tomato paste
- 410g can chopped tomatoes and paste
- 1 cup coarsely grated mozzarella
- 1 cup frozen peas
- 1/4 cup finely grated parmesan
- Finely chopped fresh flat-leaf parsley, to serve
Method
- Step 1Cook pasta in a large saucepan of boiling salted water, following packet directions. Drain.
- Step 2Meanwhile, heat a greased chargrill pan over medium-high heat. Spray eggplant with oil. Cook, in batches, for 1 to 2 minutes each side or until lightly charred and tender. Transfer to a plate.
- Step 3Heat oil in a large frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Increase heat to high. Add mince. Cook, breaking up with a wooden spoon, for 3 minutes or until browned. Add garlic, oregano and nutmeg. Cook, stirring, for 1 minute or until fragrant. Add tomato paste and tomatoes. Season with salt and pepper. Stir to combine. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until thickened. Add pasta, mozzarella and peas. Stir to combine.
- Step 4Preheat oven to 180C/160C fan-forced. Grease a 20cm round springform pan. Line base and side of pan with 3⁄4 of the eggplant, overlapping slices and extending 4cm over edge. Spoon filling into pan. Press down with the back of a spoon to compact. Top with remaining eggplant, slightly overlapping. Fold over sides of eggplant to enclose filling.
- Step 5Bake for 30 minutes or until heated through. Stand in pan for 10 minutes. Remove sides of pan. Sprinkle with parmesan and parsley. Serve.
- High fibre
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1947 kj
Energy
16.2g
Fat Total
6g
Saturated Fat
16.5g
Fibre
32.3g
Protein
52mg
Cholesterol
450mg
Sodium
39.1g
Carbs (total)
All nutrition values are per serve
Notes
Serve this pie with a side salad: Toss mixed lettuce leaves with Greek salad dressing, to cut through the richness of this pie.
- Author: Lucy Nunes
- Image credit: Andrew Young
- Publication: Super Food Ideas
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