2 tbsp extra virgin olive oil
1 brown onion finely chopped
2 cloves garlic, crushed
600 g lamb mince
3 tsp ground cumin
2 tsp sweet paprika
1 tsp ground cinnamon
¼ cup tomato paste
1 small eggplant, cut into 1cm diced pieces
Sea-salt flakes and freshly ground pepper, to season
9 sheets fresh filo pastry
50 g butter, melted
1 egg, lightly beaten
2 tsp black sesame seeds
1 sprig fresh mint, to garnish
1 package micro herbs, to garnish
½ cup Greek-style natural yoghurt, to serve
1 container Kalamata olives, to serve
1 cup tabbouleh, to serve
- Preheat oven to 200°C. Heat half the oil in a large non‑stick frying pan over medium heat. Add onion and cook for 3 minutes or until just softened. Stir in garlic and lamb. Increase heat to high and cook, breaking up mince with a wooden spoon, for 6 minutes until lamb is brown. Add spices and tomato paste and cook for a further 3 minutes. Transfer to a large bowl and set aside.
- In same pan, heat remaining oil over high heat. Add eggplant and cook for 4 minutes or until golden. Transfer to lamb mixture, stirring to combine. Season with salt and pepper, then set aside to cool for 15 minutes.
- Lay 1 filo sheet onto a dry work surface. Brush with a little butter. Top with a second sheet of filo, brush with a little butter and top with a third sheet of filo. Spoon one-third of the mixture along one long edge, stopping about 5cm short of each end. Fold in sides and roll up to enclose filling. Repeat with remaining pastry, butter and mixture to make 3 logs.
- Arrange logs in coils prepared tray. Brush with egg and scatter with seeds. Bake for 25-30 minutes or until golden. Serve pie scattered with mint leaves and micro herbs, and yoghurt, olives and tabouli on the side.