The Rustic Eggplant and Ground Beef Pie is a kind of recycling dish.
If you have leftover eggplants, you can prepare them with ground beef, and to make them even more indulgent, you can add grated cheese or provola.
Basically, it’s a very simple RUSTIC EGGPLANT PIE to prepare, and it can be eaten both hot and cold.
I prefer to use shortcrust pastry, but puff pastry is also fine.
I literally adore this dish!
Eggplants are good in all ways, and this type of recipe is spot on.
You might also be interested in:
PERFECT EGGPLANT CREAM FOR CROSTINI OR MAIN DISHES
Frying pan eggplant parmigiana
Eggplant cutlets stuffed with speck and cheese
Striped eggplant boats with sweet bacon
Or: Savory rustic pie with chard and sausage
Rustic pie with speck and potatoes
Soft and quick 7-jar savory pie
Rustic pie with mushrooms and béchamel
Did you know I have a YouTube channel?
You can find these and other interesting video recipes.
You can find me as Anna foodiamo.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 roll shortcrust pastry
- 2 eggplants
- 1.1 lbs selected ground beef
- 1/2 cup tomato sauce
- 1 clove garlic
- to taste extra virgin olive oil
- to taste fine salt
- to taste pepper
Tools
- 1 Springform Pan Guardini Gardenia
Preparation
To prepare the rustic eggplant pie, first cut the previously cleaned eggplants into cubes, removing the ends;
In a large pan, pour oil and gently fry the garlic, then remove it;
Add the eggplant cubes and cook slowly;
After 10 minutes, add the tomato sauce, salt, and pepper;
Cook for another 20 minutes;
In another pan, pour oil and a garlic clove;
Remove the browned garlic;
Add the ground beef and cook over low heat until it is cooked through;
Season with salt at the end of cooking;
Spread the shortcrust pastry in a baking dish and pour the first layer of eggplants, then the ground beef;
Make multiple layers;
Close the dough with the other shortcrust pastry and roll the edges, sealing with the tines of a fork,
Brush the surface with milk;
In the oven at 350°F for 30 minutes;
Let it cool slightly before slicing.
You can enrich this rustic pie with stringy cheese or boiled eggs.
