Spiced Beef & Cheesy Eggplant Pie
with Garden Salad
- Milk
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!*
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
Cooking Steps
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish, praising the delicious taste and seasoning. Some found the eggplant and Parmesan combination particularly appealing.
- Ease of prep: Reviewers found this recipe simple to make, with several mentioning it was a good introduction to cooking with eggplant.
- Suggestions: Consider slicing the eggplant slightly thicker to prevent burning; some found thinner slices became too crispy.
- Next-day meals: The dish keeps well; one reviewer enjoyed leftovers on toast for lunch the next day.
- Portions: Some felt the meal could benefit from additional vegetables or carbohydrates for a more filling serving.
