Preheat the oven to 180 degrees C

Prepare the aubergine as per the instructions in the above post, including lining the pie moulds with the aubergine.

Prepare the filling by heating ½ tablespoon oil in a large pan, add the onion and leek and gently fry until soft. Then add the mince meat, bay leaf and oregano. Fry until the meat is browned throughout. (Only use half a tablespoon of oil, so to keep the filling as dry as possible).

Drain the filling into a sieve, lined with kitchen towels. Its important to ensure that the filling is well drained to prevent the pies from being too soggy. at the same time find and remove the bay leaf.

Add the filling to the lined moulds - see images above. Push the filling down with the back of the spoon in order to fit in as much as possible.

Fold the aubergine slices over the top of the filling, trimming where necessary with scissors. Secure with cocktail sticks.

Place the pies onto a baking tray and bake in the oven for 30 minutes.

Whilst the pies are baking, the beetroot and horseradish sauce can be prepared. Cut each piece of peeled beetroot into 1-2cm chunks. Place on a baking tray, drizzle with oil and honey, then pop in the oven for 20 minutes - both the beetroot and pies should be ready at a similar time.

Next place the passata in a small sauce pan and gently heat, once boiled, set to one side and allow to cool. This will allow any excess water to evaporate so there won't be any runny juices when serving.

In a small bowl add the yogurt, olive oil, horseradish, and salt and pepper. Then mix well and taste. Add more horseradish, seasoning or yogurt if required. Set to one side ready for serving.

Once the pies and beetroot are cooked remove from the oven. Set the pies to one side to cool slightly for 5 minutes, before attempting to remove from their containers.

Whilst waiting for the pies to cool; arrange the lettuce leaves and cooked beetroot on the serving plates. carefully spoon blobs of the horseradish and yogurt sauce on or next to the beetroot and sprinkle over the chives.

Next return to your pies and run a sharp knife around the egde of the moulds in order to release the aubergine. Place a spatula over the top of the mould, then turn upside down and gently allow the pie to slide out. You may want to place kitchen towel under your spatula just in case any excess juices spill out.

Transfer the pie to the serving plate - repeat for each pie.

Spoon passata over each pie and finish with grated parmesan.