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Eggplant and pasta pie
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Mouthwatering Greek pie with chargrilled eggplant crust and flavorful mince, pasta, egg, and feta filling.
Ingredients:
  • Olive oil spray
  • 1 large (about 600g) eggplant, thinly sliced lengthways
  • 9.20 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 350g lean beef mince
  • 1 x 400g can chopped tomatoes
  • 50g tomato paste
  • 1 tsp dried oregano
  • 300g dried rigatoni pasta
  • 6 eggs, lightly whisked
  • 80g Greek-style feta, crumbled
  • 40g (1/2 cup) finely grated parmesan
Instructions:
  • Preheat your oven to 190°C. Grease a 22cm round cake pan with oil and line the base with non-stick baking paper.
  • Preheat a barbecue grill or chargrill to medium-high heat. Brush both sides of the eggplant with oil and grill for 3-4 minutes on each side until tender.
  • In a large frying pan over medium heat, sauté the onion and garlic in hot oil until onion is soft, about 7 minutes. Increase heat to high. Add the mince and cook, breaking up lumps with a wooden spoon, until it changes color, about 3-4 minutes. Mix in tomato, tomato paste, and oregano. Reduce heat to medium and simmer for 10 minutes. Season with salt and pepper.
  • Cook the pasta in a large saucepan of boiling water according to package instructions, then drain.
  • Arrange the eggplant lining the base and side of the pan. Mix together mince, pasta, eggs, feta, and parmesan in a large bowl. Spread the mixture over the eggplant. Bake for 45-50 minutes until firm. Let it rest in the pan for 15 minutes before serving. (For freezing instructions, refer to notes).

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