Beef N Eggplant Pie Recipes

BEEF AND EGGPLANT PIE

Steps:

• Roll out pastry to an 11-inch circle. Use to line 9-inch pie plate; crimp edge decoratively. Refrigerate until ready to use.
• Cut unpeeled eggplant into ½-inch cubes; measure 2 cups.
• In 4 tablespoons hot butter in medium saucepan, cook eggplant, covered, 5 minutes; drain.
• Preheat oven to 375°F.
• Melt rest of butter in medium skillet. In it, sauté onion and garlic until onion is tender - about 5 minutes.
• Add chuck and rest of ingredients to skillet; mix well. Cook, over medium heat, 5 minutes, stirring occasionally.
• Add eggplant to meat mixture, turn into pie shell. Bake 45-60 minutes, or until crust is golden. Serve hot.

BEEF 'N' EGGPLANT PIE

Steps:

• In a small skillet, saute eggplant in butter until tender, about 5 minutes. In a large skillet, cook the beef, onion, celery and garlic over medium heat until meat is no longer pink; drain. Add the eggplant, tomato sauce, parsley, oregano, salt and pepper; bring to a boil. Remove from the heat.
• Prick pastry shell with a fork. Add beef mixture. Bake at 375 degrees F for 20-25 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

BEEF 'N' EGGPLANT PIE

Steps:

• In a small skillet, saute eggplant in butter until tender, about 5 minutes. In a large skillet, cook the beef, onion, celery and garlic over medium heat until meat is no longer pink; drain. Add the eggplant, tomato sauce, parsley, oregano, salt and pepper; bring to a boil. Remove from the heat.
• Prick pastry shell with a fork. Add beef mixture. Bake at 375 degrees F for 20-25 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.