100g dried spaghetti or gluten-free pasta, broken into smaller pieces
½ tsp olive oil
150g extra-lean beef mince
1 clove garlic, finely Chopped
1 small red capsicum, chopped
200g eggplant, diced
2x 50g eggs, lightly whisked
20g finely grated parmesan
Freshly ground black pepper, to season
35g (1 ½ cups) rocket leaves, to serve
2 lemon wedges, to serve
1 Preheat oven to 190C (fan-forced). Spray an 18cm (base Measurement) round cake tin with cooking spray. Line base and sides with baking paper.
2 Cook Pasta in a small saucepan of boiling water, following pack instructions or until al dente. Drain and rinse under cold water. Transfer to a large bowl.
3 Meanwhile, heat oil in a medium non-stick frying pan over a medium-high heat. Add mince, garlic, capsicum and eggplant. Cook, stirring often, for 4-5 minutes or until mince is browned and vegetables begin to soften. Add mince mixture to pasta and toss to combine. Set aside for 10 minutes to cool slightly.
4 Add egg and parmesan to pasta mixture. Season with pepper and stir until combined. Spoon mixture into prepared tin and press down firmly. Bake for 25-30 minutes or until set and golden brown.
5 Cut Pie into pieces and divide between serving plates. Serve with rocket leaves and lemon wedges.
Recipe from the Better Homes and Gardens Diabetic Living Nov/Dec 2014 Issue 54