Eggplant pastitsio pie
- 09.03.2017
- 407
Feed big families with big appetites with this hearty eggplant pasta pie.
Recipe «Eggplant pastitsio pie» presented in category Recipes / Meat, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author sheff would need: 300g wholegrain penne pasta, Olive oil cooking spray, 3 eggplants, cut into 4mm-thick slices, 1 tbsp extra virgin olive oil, 1 brown onion, finely chopped , 500g pork mince, 3 garlic cloves, crushed, 1 1/2 tsp dried oregano , 1/2 tsp 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.
Ingredients:
- 300g wholegrain penne pasta
- Olive oil cooking spray
- 3 eggplants, cut into 4mm-thick slices
- 1 tbsp extra virgin olive oil
- 1 brown onion, finely chopped
- 500g pork mince
- 3 garlic cloves, crushed
- 1 1/2 tsp dried oregano
- 1/2 tsp 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
Instructions
- Cook pasta in a large saucepan of boiling salted water, following packet directions. Drain.
- Meanwhile, 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.
- Heat 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.
- Preheat 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.
- Bake for 30 minutes or until heated through. Stand in pan for 10 minutes. Remove sides of pan. Sprinkle with parmesan and parsley. Serve.