Dish of the week!

This week is Minted, lamb, eggplant and feta pie

This is one of my all-time favourites, it's easy to put together and takes 10 minutes to prepare.

I fell in love with this dish and I hope you do to! It's by Donna Hay, it's from her cookbook Everyday Fresh Meals in Minutes and it makes a regular appearance in my home! The flavours in this dish compliment each other so well that doesn't need anything more than what it already has. It is all it needs and it's all it will ever need. This dish doesn't need anything more or anything less.

This meal is simple in the best way.

Ingredients

3×350g medium eggplants (aubergines), thinly sliced into rounds

500 g (1 lb 1 oz) lamb mince (good quality, lean, organic mince)

1 cup (70g/2 1/2o oz) fresh wholemeal (whole-wheat) bread crumbs

2 tablespoons honey

2 teaspoons ground cumin

1/4 cup (4 g/1/4 oz) chopped mint leaves, plus extra mint leaves to serve

2 tablespoons pinenuts

sea salt and cracked, black pepper

150g (5 1/4 oz) firm feta

8 oregano, sprigs

1 teaspoon sumac

Extra-virgin olive oil, for drizzling

Minted yoghurt

1 cup (280g/10 oz) plain Greek style (thick) yoghurt

2 tablespoons shredded mint leaves

Sea salt flakes

Pre-heat oven to 180°C (350°F)

Brush a 28 cm (11 inch) round baking dish with oil. Layer half the eggplant in a circular motion on the baking dish starting from the centre and working your way out.

Place the mince, breadcrumbs, honey, cumin mint and pinenuts in a large bowl with salt and pepper and mix to combine.

Press mince onto eggplant and crumble over the feta.

Add another layer of eggplant starting from the centre and working your way out.

Sprinkle over oregano sprigs and top with sumac and drizzle with oil.

Bake for 40-45 minutes until the lamb is cooked through and the eggplant is golden.

While the eggplant is cooking make the minted yoghurt.

Add yoghurt, mint, and salt to taste to a bowl and mix to combine.

To serve, divide pie between plates and top with minted yoghurt and extra mint.

serves 4.

I like to cook sweet potato along side this in the oven for an added texture and flavour to the dish :) xo

I hope you love this as much as I do!