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Beef and eggplant pasta bake with yoghurt
Beef and eggplant pasta bake with yoghurt
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
Deliciously hearty Greek pasta bake perfect for any day of the week.
Ingredients:
  • 105g (1/2 cup) risoni
  • 125ml (1/2 cup) olive oil
  • 1 large (about 450g) eggplant, thinly sliced lengthways
  • 18.20 gm olive oil, extra
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 1 celery stick, ends trimmed, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 500g beef mince
  • 44.40 gm tomato paste
  • 1 x 400g can diced tomatoes
  • 1 tsp dried oregano
  • 250g Greek-style natural yoghurt
  • 1 egg, lightly whisked
  • Ground cinnamon, to dust
  • 40.00 ml chopped fresh mint
Instructions:
  • Prepare the risoni by cooking it in a generous amount of boiling salted water according to the package instructions. Once done, drain the cooked risoni.
  • Heat half of the oil in a large frying pan over medium-high heat. Cook 3-4 eggplant slices for 3 minutes on each side until tender and golden. Drain on a paper towel-lined plate. Repeat with the rest of the oil and eggplant in 3 more batches, reheating the pan as needed.
  • In a large saucepan over medium heat, heat the additional oil. Sauté the onion, carrot, celery, and garlic until soft, about 4 minutes.
  • Turn up the heat to medium-high. Add the minced meat and cook for 5-6 minutes, stirring constantly to break up any clumps, until the meat changes color. Mix in the tomato paste until fully incorporated. Add the tomatoes and oregano, mixing well. Season with salt and pepper to taste. Stir in the risoni.
  • Preheat your oven to 180°C. Spread the mince mixture evenly in a 2L (8-cup) capacity ceramic baking dish. Layer the sliced eggplant over the mince, slightly overlapping. Mix yoghurt and egg in a bowl, then pour over the eggplant and spread evenly. Bake for 25-30 minutes until the yoghurt is just set. Finish with a dusting of cinnamon and a sprinkle of fresh mint before serving.

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