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Lamb and eggplant pies
Lamb and eggplant pies
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Nourishing and budget-friendly recipe that is as satisfying as it is nutritious.
Ingredients:
  • 1 medium (about 400g) eggplant, cut into twelve 1cm-thick slices
  • Olive oil spray
  • 400g Desiree potatoes, peeled, coarsely chopped (see note)
  • 80ml (1/3 cup) Light & Creamy Evaporated Milk
  • 1 brown onion, finely chopped
  • 1 zucchini, finely chopped
  • 1 carrot, peeled, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp ground allspice
  • 350g lean lamb mince
  • 80ml (1/3 cup) red wine
  • 400g can no-added-salt chopped tomatoes
  • Steamed green round beans, to serve
Instructions:
  • Preheat a sizzling hot chargrill. Lightly coat eggplant with oil. Grill for 2-3 minutes per side until beautifully charred and tender.
  • Boil potatoes until tender in a large saucepan, then drain. Put back in the pan and mix in evaporated milk, mashing until smooth.
  • Heat a saucepan over medium heat and spray with oil. Cook the onion, zucchini, and carrot, stirring occasionally, until soft, about 5 minutes. Add garlic and allspice, cook for 1 minute until aromatic. Stir in the mince and cook for 5 minutes until it changes color, breaking up any lumps with a wooden spoon. Pour in the wine and simmer until reduced by half. Finally, add the tomato, reduce heat to low, and simmer for 10 minutes until the mixture is thick.
  • Preheat the oven to 180°C. Grease four 250ml (1-cup) capacity ovenproof ramekins. Layer each ramekin with a slice of eggplant, 2 tablespoons of mince mixture, more eggplant, and the remaining mince mixture. Finish with potato on top. Bake for 20 minutes until golden. Serve with beans.

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