Spiced Beef & Cheesy Eggplant Pie
with Garden Salad
This cosy dinner is made to please, with homestyle-flavoured beef and a topping of cheesy roasted eggplant. Add the finishing touch by placing it under the grill until toasty brown and perfectly delicious!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
eggplant
2 clove
garlic
1
onion
1
tomato
1
carrot
1 packet
beef mince
1 packet
tomato paste
1 bag
Mixed Leaves
1 bag
herbs
1 sachet
Aussie Spice Blend
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
¼ cup
water
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Instructions
Preheat oven to 240°C/220°C fan-forced. Thinly slice eggplant into 1cm round slices. Place on a lined oven tray, drizzle with olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) and a pinch of salt and pepper. Toss to coat, spread out evenly, then roast in the oven until golden and tender, 15-20 minutes.
While the eggplant is roasting, finely chop garlic and brown onion. Cut tomato into wedges. Grate carrot.
When the eggplant has 5 minutes cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil. Cook beef mince, onion and carrot, breaking the mince up with a spoon, until just browned, 4-5 minutes. Reduce heat to medium high, then add Aussie spice blend, garlic and tomato paste and cook, stirring, until fragrant, 1-2 minutes. Add the water and cook until slightly thickened, 1-2 minutes. Season to taste.
Turn on the grill to medium-high. Transfer beef filling to a baking dish and evenly top with the roasted eggplant. Sprinkle over grated Parmesan cheese. Grill until lightly golden, 5-8 minutes.
While the pie is grilling, in a large bowl combine tomato, mixed leaves and a drizzle of balsamic vinegar and olive oil. Season to taste.
Divide spiced beef and cheesy eggplant pie between plates. Serve with garden salad. Tear herbs over the pie.