Eggplant Pie

Eggplant Pie
Difficulty: Beginner Prep Time 45 min Cook Time 90 min Total Time 2 hrs 15 mins
Cooking Temp: 180  °C Servings: 4
Best Season: Suitable throughout the year






  1. In a small bowl mix the olive oil, paprika, oregano, garlic powder, salt & pepper to baste the eggplants.

  2. Prepare a large baking dish with baking paper.

  3. Paste the sliced eggplants from both sides and lay them on the baking paper, you can place a few on top of each other.

  4. Bake in oven 180C/350F for 20 minutes.

  5. In the meantime fry the onion and bell pepper together. Add the garlic and saute for 1 minute then add the minced lamb. 

  6. When browned add the ginger, paprika, cumin, tomato paste, salt & pepper. 

  7. Mix through then add the tomato puree, water and parsley. Cover and simmer for 15 minutes.

  8. Grease a round shallow dish with a little olive oil.

  9. Place the sliced eggplants next to each other hanging over outside the dish (The round edge of the eggplants has to be hanging out of the dish so that you will turn it over to the middle after adding the filling). 

  10. After continue to cover the base of the dish with remaining eggplants.

  11. Scatter 100g/3.5oz of the shredded mozzarella on top of the eggplants.

  12. Add the meat filling and top with another 100g/3.5oz mozzarella. Fold over the eggplants towards the center overlapping each other.

  13. Paste the top with tomato puree and top with parmesan cheese. Place halved cherry tomatoes in the center and fill the middle with mozzarella cheese.

  14. Sprinkle some oregano all over and bake in oven 180C/350F for 30 minutes.

  15. Serve with your favourite potatoes.

  16. Enjoy!

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