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Penne with lamb, roasted eggplant & minted feta
Penne with lamb, roasted eggplant & minted feta
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Try our flavorful Greek-inspired pasta bolognaise for a modern family favorite!
Ingredients:
  • 80ml (1/3 cup) olive oil
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 500g lamb mince
  • 400g can diced tomatoes
  • 125ml (1/2 cup) red wine
  • 44.40 gm tomato paste
  • 20.00 ml fresh rosemary leaves, finely chopped
  • 20.00 ml fresh thyme leaves, finely chopped
  • 20.00 ml fresh oregano leaves, finely chopped
  • 2 dried bay leaves
  • 5.00 gm ground cinnamon
  • 2.50 gm ground nutmeg
  • 1 large eggplant, cut into 1.5cm pieces
  • 400g penne rigate dried pasta
  • 4 fresh mint sprigs
  • 100g Greek-style feta, crumbled
  • 20.00 ml fresh mint leaves, finely chopped
  • 5.30 gm fresh lemon juice
Instructions:
  • Preheat your oven to a toasty 220°C and get ready by lining a baking tray with baking paper. Your kitchen is about to smell amazing!
  • In a large saucepan over medium heat, warm half of the oil. Sauté onion and garlic, stirring occasionally, until soft, about 5 minutes. Add lamb and cook while breaking up any lumps with a wooden spoon until it changes color, approximately 5 minutes. Stir in tomato, wine, tomato paste, rosemary, thyme, oregano, bay leaves, cinnamon, and nutmeg. Reduce heat to low and simmer for 20 minutes, stirring occasionally. Cover and continue simmering for an additional 10 minutes until the sauce thickens. Remove and discard bay leaves before serving.
  • In a large bowl, toss the eggplant with the remaining oil. Season generously with salt and pepper. Spread the seasoned eggplant on the prepared tray and bake for 10 minutes, or until tender and beautifully golden.
  • Combine the eggplant with the lamb mixture, and generously season with salt and pepper. Gently cook on low heat, stirring occasionally, until warmed through, about 2-3 minutes.
  • Mix together the feta cheese, fresh mint, and zesty lemon juice in a bowl to create the refreshing minted feta.
  • Boil pasta until perfectly al dente in salted water. Drain and return to the pan. Mix in half of the eggplant mixture. Combine thoroughly. Serve in bowls, then add the remaining eggplant mixture, minted feta, and fresh mint sprigs on top.

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