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Greek-style lamb and eggplant pasta

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  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • No added sugar
  • High in protein
  • High in dietary fibre
  • 3 serves veg or fruit

This eggplant pasta gets a tasty twist with mouthwatering Greek-style lamb. It’s a quick and easy dish that’s ideal for midweek dinners.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Greek-style lamb and eggplant pasta

Ingredients

  • 250g pasta shells
  • 1 tbs olive oil
  • 1 red onion, finely chopped
  • 1 small eggplant, finely chopped
  • 500g Coles Australian Lamb Mince
  • 2 tsp ground paprika
  • 1 tsp dried oregano
  • 1 tsp dried mint
  • 400g can diced tomatoes
  • 1 tbs tomato paste
  • 1/2 cup (75g) mixed olives, halved
  • 100g fetta, crumbled
  • Chopped flat-leaf parsley, to serve

Nutritional information

Per serve: Energy 2528kJ/605 Cals (29%), Protein 41g (82%), Fat 25g (36%), Sat Fat 8g (33%), Sodium 908mg (45%), Carb 51g (16%), Sugar 7g (8%), Dietary Fibre 7g (23%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Cook pasta in a saucepan of boiling water following packet directions or until al dente. Drain well.

  2. Step 2

    Meanwhile, heat oil in a large deep frying pan over medium-high heat. Cook onion and eggplant, stirring, for 5 mins or until onion softens. Add the mince and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until mince changes colour. Add the paprika, oregano and mint and cook for 1 min or until aromatic. Stir in the diced tomato and tomato paste and cook, stirring occasionally, for 10 mins or until the sauce thickens slightly. Season.

  3. Step 3

    Add the pasta and olive to the mince mixture and gently toss to combine. Divide among serving bowls. Sprinkle with fetta and parsley to serve.

Recipe tip

COOK. STORE. SAVE. 
Smart swap:
Got leftover lamb roast from the weekend? Shred the meat and use it in this dish instead of the mince.

Use it up: Give any remaining olives from this recipe new life with a Quick Olive Dip that’s perfect for entertaining.

Greek-style lamb and eggplant pasta

Greek-style lamb and eggplant pasta
  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Ingredients
  • 250g pasta shells
  • 1 tbs olive oil
  • 1 red onion, finely chopped
  • 1 small eggplant, finely chopped
  • 500g Coles Australian Lamb Mince
  • 2 tsp ground paprika
  • 1 tsp dried oregano
  • 1 tsp dried mint
  • 400g can diced tomatoes
  • 1 tbs tomato paste
  • 1/2 cup (75g) mixed olives, halved
  • 100g fetta, crumbled
  • Chopped flat-leaf parsley, to serve
    Description

    This eggplant pasta gets a tasty twist with mouthwatering Greek-style lamb. It’s a quick and easy dish that’s ideal for midweek dinners.

    Method
    1. Step 1

      Cook pasta in a saucepan of boiling water following packet directions or until al dente. Drain well.

    2. Step 2

      Meanwhile, heat oil in a large deep frying pan over medium-high heat. Cook onion and eggplant, stirring, for 5 mins or until onion softens. Add the mince and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until mince changes colour. Add the paprika, oregano and mint and cook for 1 min or until aromatic. Stir in the diced tomato and tomato paste and cook, stirring occasionally, for 10 mins or until the sauce thickens slightly. Season.

    3. Step 3

      Add the pasta and olive to the mince mixture and gently toss to combine. Divide among serving bowls. Sprinkle with fetta and parsley to serve.