Spiced Beef & Cheesy Eggplant Pie

Name: Spiced Beef & Cheesy Eggplant Pie with Garden Salad
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 1 Red Onion; 1 Tomato; 250 g Beef Mince; 1 Eggplant; 1 sachet Classic Roast Seasoning; 1 packet Tomato Paste; 1 packet Parsley; 1 packet Mixed Salad Leaves; 1 packet Grated Parmesan Cheese; 1 Carrot; 2 Garlic

with Garden Salad

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Tags:

Dietitian Approved

Allergens:

Milk

The quantities provided above are averages only.

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

Total35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Red Onion

Tomato

250 g

Beef Mince

Eggplant

1 sachet

Classic Roast Seasoning

1 packet

Tomato Paste

1 packet

Parsley

1 packet

Mixed Salad Leaves

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Carrot

Garlic

Nutrition Values

Calories439 kcal

Energy (kJ)1840 kJ

Fat22.2 g

of which saturates10.3 g

Carbohydrate17.7 g

of which sugars11.2 g

Dietary Fibre8.4 g

Protein37.1 g

Cholesterol50.8 mg

Sodium556 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

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, combine tomato, mixed salad leaves and a drizzle of balsamic vinegar and olive oil in a large bowl. Season to taste.

Divide spiced beef and roasted eggplant pie between plates. Serve with garden salad. Tear parsley over the pie.