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How to make Lamb and eggplant pies

Yield = 4
Prep time: 0:15
Cook time: 0:50
Total time: 1:05

Ingredients

  • 1 medium (about 400g) eggplant, cut into twelve 1cm-thick slices
  • Olive oil spray
  • 400g Desiree potatoes, peeled, coarsely chopped (see note)
  • 80ml (1/3 cup) Carnation Light & Creamy Evaporated Milk
  • 1 brown onion, finely chopped
  • 1 zucchini, finely chopped
  • 1 carrot, peeled, finely chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon ground allspice
  • 350g lean lamb mince
  • 80ml (1/3 cup) red wine
  • 400g can no-added-salt chopped tomatoes
  • Steamed green round beans, to serve

Method

  • Step 1 Preheat a chargrill on high. Spray eggplant with oil. Cook for 2-3 minutes each side or until charred and tender.
  • Step 2 Cook potato in a large saucepan of boiling water for 15 minutes or until tender. Drain. Return to the pan. Add evaporated milk. Mash until smooth.
  • Step 3 Meanwhile, heat a saucepan over medium heat. Spray with oil. Cook the onion, zucchini and carrot, stirring, for 5 minutes or until soft. Add garlic and allspice. Cook, stirring, for 1 minute or until aromatic. Add mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the wine. Simmer until reduced by half. Add the tomato. Reduce heat to low. Simmer for 10 minutes or until mixture is thick.
  • Step 4 Preheat oven to 180°C. Spray four 250ml (1-cup) capacity ovenproof ramekins with oil. Place 1 slice of eggplant in each dish. Top with 2 tablespoons of mince mixture. Continue layering with remaining eggplant and mince mixture. Top with potato. Bake for 20 minutes or until golden. Serve with beans.