With a case made of chargrilled eggplant and a filling rich with mince, pasta, egg and feta, this Greek-inspired pie is an all-round winner.
- Preheat oven to 190°C. Spray a round 22cm (base measurement) cake pan with oil. Line the base with non-stick baking paper.
- Preheat a barbecue grill or chargrill on medium-high. Spray both sides of the eggplant with oil. Cook on grill for 3-4 minutes each side or until tender.
- Heat the oil in a large frying pan over medium heat. Cook the onion and garlic, stirring occasionally, for 7 minutes or until onion is soft. Increase heat to high. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 3-4 minutes or until mince changes colour. Stir in tomato, tomato paste and oregano. Reduce heat to medium. Simmer for 10 minutes. Season with salt and pepper.
- Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions. Drain.
- Line the base and side of the prepared pan with the eggplant. Combine the mince mixture, pasta, egg, feta and parmesan in a large bowl. Spoon the mixture over the eggplant. Bake for 45-50 minutes or until set. Set aside in the pan for 15 minutes to cool slightly. (To freeze, see notes).
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