Best Lamb Aubergine Pastitsio Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LAMB AND EGGPLANT (AUBERGINE) PASTITSIO



Lamb and Eggplant (Aubergine) Pastitsio image

Make and share this Lamb and Eggplant (Aubergine) Pastitsio recipe from Food.com.

Provided by MsKittyKat

Categories     Lamb/Sheep

Time 2h35m

Yield 8 serving(s)

Number Of Ingredients 21

1 large onion, chopped
1 tablespoon olive oil
1 lb lean ground lamb
1 garlic clove, minced
1 1/2 teaspoons salt
1 teaspoon dried oregano, crumbled
1/2 teaspoon cinnamon
1/4 teaspoon sugar
1/4 teaspoon black pepper
1 lb eggplant, peeled and cut into 1/2 inch cubes
1 (28 ounce) can crushed tomatoes
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk
1 garlic clove
1 whole clove
1/2 lb feta, crumbled
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
10 ounces penne

Steps:

  • Make lamb sauce: Cook onion in oil in a 4-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes.
  • Add lamb and sauté over moderately high heat, stirring and breaking up lumps, until no longer pink, about 5 minutes.
  • Add garlic, salt, oregano, cinnamon, sugar, and pepper and sauté, stirring, 2 minutes.
  • Stir in eggplant and tomatoes and gently simmer, covered, stirring occasionally, until eggplant is just tender, about 40 minutes.
  • Remove lid and simmer, stirring occasionally, until sauce is thickened, about 15 minutes more.
  • Season with salt and pepper.
  • Sauce can be prepared one day ahead if desired.
  • Preheat oven to 425°F Make cheese sauce and cook pasta while lamb sauce is simmering:.
  • Melt butter in a 2-quart heavy saucepan over moderate heat, then stir in flour and cook, stirring, 2 minutes.
  • Whisk in milk and add garlic clove and whole clove, then bring to a boil, whisking constantly.
  • Reduce heat and simmer, whisking occasionally, 5 minutes.
  • Add feta, salt, and pepper and cook, whisking vigorously, until cheese is well incorporated.
  • Beat eggs in a large bowl and gradually add sauce to eggs, whisking.
  • Cook pasta in a large pot of boiling salted water until just al dente, then drain in a colander.
  • Toss half of pasta with lamb sauce and half with cheese sauce.
  • Assemble pastitsio: Pour pasta with lamb sauce into a wide shallow 3-quart baking dish, spreading evenly.
  • Spoon pasta with cheese sauce on top, spreading evenly.
  • Bake pastitsio, uncovered, in middle of oven until bubbling and top is golden, 25 to 30 minutes.
  • Let stand 5 minutes before serving.

LAMB & AUBERGINE PASTITSIO



Lamb & aubergine pastitsio image

This cheesy, Greek inspired one-pot stretches out lamb mince with lots of veggies and filling pasta - perfect for cooking on a budget

Provided by Good Food team

Categories     Dinner, Main course

Time 2h10m

Number Of Ingredients 16

1 tbsp olive oil
2 onions , chopped
3 garlic cloves
300g frozen lamb mince
2 tsp cinnamon
½ tsp ground allspice
1 tbsp dried oregano or mixed herbs
1 large aubergine , cut into small cubes
1 lamb or beef stock cube
2 x 400g cans chopped tomatoes
400g macaroni
1l semi-skimmed milk
2 bay leaves
85g butter
85g plain flour
75g parmesan , plus extra for the top

Steps:

  • Heat the oil in a large pan. Add the onions and cook until softened, then add the garlic and stir around the pan for 1 min more. Scoop the onions to one side of the pan, add the lamb and cook until browned. Pour off any excess oil from the pan.
  • Add the spices and oregano, then tip in the aubergine. Fry for another 5 mins until the aubergine has softened a little, then crumble in the stock cube and add the tomatoes, along with half a can of water. Season, cover the pan and simmer for 30 mins.
  • Uncover the lamb mince and continue to simmer until the sauce is thick and clinging to the meat - about 15 mins. Meanwhile, make the béchamel sauce. Warm the milk in a large pan with the bay leaves. Melt the butter in another large pan, stir in the flour to make a paste, then add the warm milk, ladle by ladle, stirring well between each addition, until you have a thick, smooth sauce. Season well and add the Parmesan. Meanwhile, cook the pasta following pack instructions, then drain.
  • Heat oven to 200C/180C fan/gas 6. Tip the mince into a large baking dish. Mix the macaroni into the cheesy sauce and pour this over the lamb. Sprinkle with the remaining cheese. Can now be frozen, defrost before cooking. Bake for 35-40 mins until golden brown and crispy on top. Leave to cool for 5 mins before serving.

Nutrition Facts : Calories 750 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 17 grams sugar, Fiber 9 grams fiber, Protein 36 grams protein, Sodium 1.4 milligram of sodium

Related Topics