Aubergine and Meat Pie

Description
Serves 4.

Ingredients

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

Directions

 * 1) Peel aubergines and dice coarsely.
 * 2) Put in a bowl, cover with water, add two tablespoons of salt and allow to soak for at least one hour.
 * 3) Heat the oil in a saucepan and fry the onion, add the minced meat and stir frequently.
 * 4) Drain and rinse the aubergines and add to the meat.
 * 5) Stir frequently to prevent aubergines from sticking to the bottom of the pan.
 * 6) Add bacon and when aubergines are soft add tomato puree and seasoning.
 * 7) Remove from heat and allow cool.
 * 8) Add parsley and beaten eggs, add two tablespoons of grated pecorino cheese.
 * 9) butter a round pie dish of about 25 cm diameter.
 * 10) Roll out pastry and cover bottom dish, pour the filling and place sliced eggs on top, cover again with pastry.
 * 11) Secure edges round.
 * 12) Glaze with egg yolk, prick all around with a fork and bake in a hot oven for about a to 45 minutes.