Chilean Toasted Corn Casserole with Lamb Filling, Smoked Eggplant and Chanco Cheese Crust

Name: Chilean Toasted Corn Casserole with Lamb Filling, Smoked Eggplant and Chanco Cheese Crust
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 6
Cuisine: Chilena
Ingredients: 1.1 lb ground lamb; 6 cups corn kernels; 12 oz eggplant; 1 1/2 cups onion; 4 cloves garlic; 6 oz Chanco cheese; 1 cup milk; 2 tbsp butter; 2 tbsp vegetable oil; 3/4 cup vegetable or beef stock; 2 tbsp fine cornmeal; 2 tsp mild paprika; 1 tsp ground cumin; 1 tsp dried oregano; 1/4 cup fresh basil; 2 tsp sugar; 1 1/2 tsp salt; 1 tsp black pepper

An original Chilean-inspired recipe featuring a creamy toasted corn topping over a juicy lamb filling with smoked eggplant and a golden Chanco cheese crust. It brings together cumin, oregano, and mild Chilean paprika notes in a rustic, comforting bake.

30 minPrep

55 minCook

85 minTotal

6Servings

High Protein

Ingredients

Adjust servings

500 g ground lamb (for the pino)
900 g corn kernels (fresh or congelado, divided)
350 g eggplant (diced small)
200 g onion (chopped fina)
12 g garlic (chopped)
180 g Chanco cheese (grated or thinly sliced fino)
240 ml milk (whole or semidescremada)
30 g butter (divided)
30 ml vegetable oil (divided)
180 ml vegetable or beef stock (for the pino)
20 g fine cornmeal (for dar cuerpo a the pastelera)
4 g mild paprika (divided)
2 g ground cumin (divided)
2 g dried oregano (divided)
10 g fresh basil (chopped)
8 g sugar (for the cubierta)
8 g salt (or to taste, divided)
2 g black pepper (or to taste, divided)

Nutrition facts

per serving

545 kcal

Calories

28 g

Protein

31 g

Carbs

33 g

Fat

5 g

Fiber

26 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
Preheat the oven to 220 °C / 425 °F. Grease a medium baking dish with a little of the vegetable oil.
2
Heat a large skillet over high heat. Add the eggplant, 1 tablespoon vegetable oil, a pinch of salt, and a pinch of pepper. Cook for 6 to 8 minutes until browned and lightly smoky. Remove and set aside.
3
In the same skillet, add the butter and onion. Cook over medium heat for 5 minutes until translucent. Stir in the garlic, half the paprika, half the cumin, and half the oregano; cook for 30 seconds.
4
Add the ground lamb and brown for 8 to 10 minutes, breaking it up well. Season with half the salt and the remaining pepper for the filling.
5
Pour in the stock and add the reserved eggplant. Cook over medium heat for 8 minutes, until the filling is juicy but not watery. Stir in half of the basil, mix, and remove from the heat.
6
For the corn topping, place 2 cups of the corn kernels in a wide dry skillet and toast over medium-high heat for 5 minutes, stirring, until some kernels develop golden spots. Set aside this toasted corn.
7
Blend or process the remaining corn with the milk until you have a coarse mixture, not completely smooth.
8
Transfer the corn mixture to a saucepan. Add the fine cornmeal, remaining paprika, remaining cumin, remaining oregano, and the rest of the salt. Cook over medium heat, stirring constantly, for 10 to 12 minutes until thickened.
9
Add the reserved toasted corn, the remaining basil, and half of the Chanco cheese. Stir until combined and adjust seasoning if needed.
10
Spread the lamb filling in the baking dish. Cover with the corn topping and smooth the surface. Sprinkle the sugar evenly and finish with the remaining Chanco cheese on top.
11
Bake for 18 to 22 minutes at 220 °C / 425 °F, until the top is bubbling and golden. For extra color, broil for 2 to 3 more minutes, watching closely.
12
Let rest for 8 minutes before serving so it sets slightly and is easier to portion.

Chef tips

For deeper flavor, let some corn kernels brown well during toasting. Cook the eggplant until its moisture evaporates so the filling does not become watery.

Substitutions

You can replace the lamb with ground beef. Chanco cheese can be swapped for another mild melting cheese. If you do not have basil, use a smaller amount of fresh parsley.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon