Eggplant and pasta pie

Recipes / Appetiziers

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.

Recipe «Eggplant and pasta pie» presented in category Recipes / Appetiziers, to prepare this dish you will need no more 1:20 minutes. To make this dish at home by prescription from the author Gomer would need: Olive oil spray, 1 large eggplant, thinly sliced lengthways, 2 tsp extra virgin olive oil, 1 brown onion, finely chopped, 2 garlic cloves, crushed , 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 finely grated parmesan.

Ingredients:

  • Olive oil spray 
  • 1 large eggplant, thinly sliced lengthways 
  • 2 tsp extra virgin olive oil 
  • 1 brown onion, finely chopped 
  • 2 garlic cloves, crushed 
  • 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 finely grated parmesan 

Instructions

  1. Preheat oven to 190°C. Spray a round 22cm (base measurement) cake pan with oil. Line the base with non-stick baking paper.
  2. 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.
  3. 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.
  4. Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions. Drain.
  5. 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).