Toasted Corn Pie with Lamb Filling, Roasted Eggplant, and Chanco Cheese Crust

Instructions

1. 1

   Preheat the oven to 428°F / 220°C. Place the eggplant on a baking tray and toss it with 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of black pepper. Roast for 20 minutes, stirring halfway through, until golden and tender.

2. 2

   While the eggplant roasts, heat 1 tablespoon olive oil in a wide skillet over medium heat. Sauté the onion for 5 minutes. Add the garlic and cook 1 minute more.

3. 3

   Add the ground lamb and cook for 6 to 8 minutes, breaking it up with a spoon, until no longer pink. Stir in the red bell pepper, ground cumin, merken, dried oregano, 1 teaspoon salt, and the remaining black pepper.

4. 4

   Pour in the white wine and cook for 3 minutes so it reduces slightly. Add the black olives, fresh basil, and roasted eggplant. Mix well, cook 2 minutes more, and remove from the heat.

5. 5

   For the topping, heat a large skillet or wide pot over medium-high heat. Add the corn kernels and dry-toast them for 5 minutes, stirring, until some kernels develop toasted color. Add the butter and cook 1 minute more.

6. 6

   Transfer the toasted corn to a blender or food processor with the milk, fine cornmeal, sugar, and 1/2 teaspoon salt. Blend until creamy but still slightly textured.

7. 7

   Pour the corn mixture into a pot and cook over medium heat, stirring constantly, for 6 to 8 minutes until thick like a dense cream.

8. 8

   Lower the oven temperature to 392°F / 200°C. Grease a baking dish with the remaining olive oil. Spread the lamb filling on the bottom. Cover with the toasted corn cream.

9. 9

   Mix the Chanco cheese with the beaten egg and breadcrumbs. Spread this mixture evenly over the corn topping.

10. 10

    Bake the pie at 392°F / 200°C for 25 minutes, or until the top is golden and bubbling. Let it rest for 8 minutes before serving.