Aubergine and Meat Pie

Aubergine and Meat Pie Recipe from Malta | Short Pastry, Minced Pork, Aubergines, Onion, Bacon, Tomato Purée, Parsley, Eggs, Salt, Oil

Region / culture: Malta | Preparation time: 1 hour | Cooking time: 45 minutes | Servings: 6

Introduction

The Aubergine and Meat Pie is a hearty and flavorful dish that combines the rich taste of beef and the unique texture of aubergines, all encased in a buttery short pastry. This recipe is perfect for those who appreciate a filling meal that brings together a variety of textures and flavors. Whether you're looking for a new family dinner idea or something special to serve at gatherings, this pie is sure to impress.

History

The origins of the Aubergine and Meat Pie can be traced back to Mediterranean cuisine, where aubergines are a staple ingredient. Over time, this dish has evolved, incorporating elements from different culinary traditions. The addition of beef and the use of short pastry give it a comforting and familiar feel, making it a beloved recipe in many households around the world.

Ingredients

500 g of short pastry
500 g of minced pork and beef
2 aubergines weighing approximately 500 g
1 large onion, finely chopped
1 rasher of bacon, finely chopped
2 tbsp of tomato purée
2 tbsp of chopped parsley
2 eggs, lightly beaten
2 hard-boiled eggs, sliced
salt and freshly ground black pepper
oil for frying

How to prepare

Peel the aubergines and dice them coarsely.
Put the diced aubergines in a bowl, cover them with water, add two tablespoons of salt, and allow them to soak for at least one hour.
Heat the oil in a saucepan and fry the onion. Then, add the minced meat and stir frequently.
Drain and rinse the soaked aubergines, and add them to the meat. Stir frequently to prevent the aubergines from sticking to the bottom of the pan.
Add bacon to the mixture. When the aubergines are soft, add tomato puree and seasoning.
Remove the mixture from heat and allow it to cool.
Add parsley and beaten eggs to the mixture, and also add two tablespoons of grated pecorino cheese.
Butter a round pie dish with a diameter of about 25 cm.
Roll out the pastry and cover the bottom of the dish with it. Then, pour the filling into the dish and place sliced eggs on top. Cover again with pastry.
Secure the edges of the pastry.
Glaze the top with egg yolk, prick all around with a fork, and bake in a hot oven for about 45 minutes.

Variations

For a vegetarian version, substitute the beef and bacon with mushrooms or lentils. Adding different herbs like thyme or rosemary can also give the pie a new flavor profile.

Cooking Tips & Tricks

To ensure your Aubergine and Meat Pie turns out perfectly, consider the following tips:

- Soaking the aubergines in salted water helps to remove any bitterness.

- Make sure to thoroughly drain the aubergines after soaking to avoid a soggy pie.

- Fry the onions until they are translucent before adding the meat to ensure they are fully cooked.

- Let the meat and aubergine mixture cool before adding the beaten eggs to prevent them from scrambling.

- Glazing the top pastry with egg yolk will give your pie a beautiful golden finish.

Serving Suggestions

This pie is best served warm, with a side of mixed greens or a light salad to balance out the richness of the pie. A dollop of crème fraîche or yogurt on the side can also complement the flavors beautifully.

Cooking Techniques

Mastering the short pastry is key to this recipe. Keeping the pastry cold before rolling it out will help achieve a flaky texture. Also, ensuring the filling is cool before assembling prevents the pastry from becoming soggy.

Ingredient Substitutions

If short pastry isn't available, puff pastry can be a good alternative. For a lighter version, ground turkey can replace beef, and smoked tofu can substitute bacon for a vegetarian option.

Make Ahead Tips

The filling can be prepared a day in advance and stored in the refrigerator. This not only saves time but also allows the flavors to meld together more fully.

Presentation Ideas

Serve the pie in the baking dish for a rustic look, or carefully transfer it to a serving platter for a more elegant presentation. Garnishing with fresh parsley can add a pop of color.

Pairing Recommendations

A medium-bodied red wine, such as a Merlot or a Chianti, pairs wonderfully with the rich flavors of the pie. For a non-alcoholic option, a sparkling apple cider can be a refreshing accompaniment.

Storage and Reheating Instructions

Leftover pie can be stored in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, to maintain the pastry's texture.

Nutrition Information

Calories per serving

A single serving of Aubergine and Meat Pie contains approximately 550 calories. Given its rich ingredients, this dish is quite energy-dense, making it suitable for those looking for a hearty meal.

Carbohydrates

A serving of Aubergine and Meat Pie contains approximately 45 grams of carbohydrates. The primary source of these carbohydrates is the short pastry and the aubergines. Carbohydrates are essential for energy, so this dish can be a good option for a fulfilling meal.

Fats

This dish is relatively high in fats, with a serving containing about 25 grams of fat. The fats come from the beef, bacon, and the pastry. While fats are an essential part of the diet, those watching their fat intake might want to enjoy this dish in moderation.

Proteins

Each serving of Aubergine and Meat Pie provides a substantial amount of protein, approximately 30 grams. The beef and eggs are the primary sources of protein in this recipe, making it an excellent choice for maintaining muscle health and overall body function.

Vitamins and minerals

Aubergine and Meat Pie is a good source of several vitamins and minerals, including Vitamin B12 from the beef, Vitamin A from the eggs, and various antioxidants from the aubergines. These nutrients are vital for maintaining good health and supporting the body's immune system.

Alergens

The primary allergens in this recipe include gluten (from the pastry) and eggs. Those with dietary restrictions should take note of these ingredients.

Summary

Overall, the Aubergine and Meat Pie is a nutritious dish that provides a good balance of carbohydrates, proteins, and fats, along with essential vitamins and minerals. However, due to its calorie and fat content, it's best enjoyed as part of a balanced diet.

Summary

The Aubergine and Meat Pie is a versatile and satisfying dish that combines the best of savory flavors with a delightful pastry crust. Whether you're looking to explore Mediterranean-inspired cuisine or simply want a comforting meal, this recipe is sure to become a favorite. With its rich history, nutritional benefits, and the ability to customize it to your liking, it's a wonderful addition to any cook's repertoire.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a cold winter day and I was browsing through an old cookbook that belonged to my great-grandmother. As I turned the yellowed pages, my eyes landed on a recipe for Aubergine and Meat Pie. The ingredients were simple yet the combination seemed so intriguing to me.

I had never tasted aubergine before, let alone cooked with it. But something about the way the recipe was written, with its detailed instructions and charming anecdotes, made me feel like I could conquer this dish. I knew that I had to try it.

I immediately set out to gather the ingredients. I went to the market and picked out the most perfect aubergines I could find. I bought the ground meat, tomatoes, onions, and spices that the recipe called for. I was excited to embark on this culinary adventure.

As I started preparing the dish, I followed the instructions carefully. I sliced the aubergines and salted them, letting them sit to draw out their bitterness. I browned the meat with onions and garlic, adding a dash of cinnamon and cumin for extra flavor. The smell that wafted through my kitchen was intoxicating.

Once everything was cooked, I layered the aubergines and meat mixture in a baking dish, topping it off with a rich tomato sauce. I popped it in the oven and waited eagerly for it to bake to perfection.

When the timer finally dinged, I pulled the Aubergine and Meat Pie out of the oven. The aroma that filled my kitchen was heavenly. I couldn't wait to dig in and taste the fruits of my labor.

As I took my first bite, I was transported to a world of flavors and textures. The creamy aubergines melted in my mouth, while the savory meat mixture added depth and richness to every bite. The tomato sauce tied everything together, making it a truly harmonious dish.

I couldn't believe that I had made something so delicious from scratch. I felt a sense of pride and accomplishment wash over me. This recipe had truly captured my heart and I knew it would become a staple in my kitchen.

Over the years, I have made Aubergine and Meat Pie countless times. I have shared it with friends and family, each time receiving rave reviews. It has become a signature dish of mine, one that I am always eager to make for special occasions.

I have adapted the recipe slightly, adding my own twist here and there. Sometimes I sprinkle a handful of grated cheese on top before baking, or I mix in some fresh herbs for an extra burst of flavor. But no matter how I make it, the essence of the original recipe always shines through.

I often think about the person who originally created this recipe. I wonder where they learned to make it and who they shared it with. I like to imagine that it was passed down through generations, just like it has been for me.

Cooking has always been a way for me to connect with my past and create new memories for the future. The Aubergine and Meat Pie recipe holds a special place in my heart, reminding me of the joy and satisfaction that comes from creating something delicious with your own hands.

As I sit here, writing this story, I can almost smell the aromas of the Aubergine and Meat Pie wafting through my kitchen. It brings a smile to my face and a warmth to my heart. This recipe will always hold a special place in my cookbook, a reminder of the culinary journey that brought me so much joy and fulfillment.