Eggplant and lamb meat pie
Eggplant and Lamb Meat Pie – a North African delicacy at home
Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Servings: 6
If you're looking for a savory and aromatic recipe, the eggplant and lamb meat pie is the perfect choice. This North African specialty brings an explosion of flavors and textures, making it an ideal option for a family dinner or a special event. I will guide you step by step to achieve a perfect result with a crispy crust and delicious filling.
Ingredients:
- 2 medium eggplants
- 500 g minced lamb
- 1 large onion, finely chopped
- 2-3 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 eggs
- 200 g crumbled feta cheese
- 1 package of pie dough (or phyllo sheets)
- Olive oil for frying
- A handful of fresh parsley, chopped (optional, for garnish)
Preparation:
1. Preparing the eggplants: Slice the eggplants into approximately 1 cm thick slices and sprinkle them with salt. Let them sit for 20 minutes to remove excess water and bitterness. Rinse them under cold water and dry them well with a paper towel.
2. Preparing the filling: In a large skillet, heat 2-3 tablespoons of olive oil over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until translucent. Add the minced lamb and cook until evenly browned, stirring frequently.
3. Seasoning: Add the cumin, coriander, paprika, salt, and pepper. Continue to cook for another 5 minutes, stirring constantly. Remove the skillet from heat and let the filling cool slightly.
4. Assembling the pie: Preheat the oven to 180°C. In a bowl, beat the eggs and mix them with the feta cheese. Add the lamb filling and mix well. In a baking dish, place one sheet of dough, brush it with a little olive oil, then add the eggplant slices, followed by the meat mixture. Cover with another sheet of dough and brush that as well.
5. Baking: Bake the pie in the preheated oven for 30-35 minutes, or until golden and crispy.
6. Serving: Let the pie cool slightly before cutting. You can serve it with a garnish of freshly chopped parsley for an extra touch of freshness.
Practical tips:
- Ingredient variations: You can replace lamb with beef or chicken, depending on your preferences. You can also add vegetables like bell peppers or zucchini for a richer filling.
- Eggplant frying technique: If you want to avoid frying, you can bake the eggplants in the oven, drizzled with olive oil, until they become soft and golden.
- Alternative serving: The pie can be served with a salad of tomatoes and cucumbers for a fresh and refreshing contrast.
This eggplant and lamb meat pie is not only delicious but also full of tradition and flavor. Taste the North African culture and enjoy every bite!
Ingredients: 1 eggplant sliced, 5 tablespoons olive oil, 250g Fusili, 600ml Béchamel sauce, 100g grated cheese, butter for greasing the pan, 2 tablespoons parmesan. For the lamb filling: 1 large onion sliced into rings, 2 stalks of celery sliced thinly, 2 tablespoons olive oil, 500g ground lamb, 3 tablespoons tomato paste, 150g sun-dried tomatoes, 1 teaspoon oregano, 1 tablespoon vinegar, 150ml chicken broth, salt and pepper.
