Lamb and Eggplant (Aubergine) Pastitsio

May 08, 2023May 8, 20230 11
Lamb and Eggplant (Aubergine) Pastitsio Recipe
in Main

Prep

30 min

Cook

60 min

Ready In

90 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

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 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

Nutrision Information

Servings Per Recipe
6
Calories
615
Sugar
10g
Fat
35g
Pastitsio is a popular Greek dish, similar to lasagne, that is typically served at Sunday family dinners. This version combines Greek and Middle Eastern flavors with spices like cinnamon and oregano and ingredients like lamb and eggplant. It's a rich and flavorful dish that will warm you up on a chilly night. The dish is perfect to serve to a crowd and is best enjoyed with a simple salad on the side.

Instructions

1.Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened and translucent, approximately 5 minutes.
2.Add the minced garlic, ground lamb, salt, oregano, cinnamon, sugar, and black pepper to the skillet. Cook, stirring occasionally, until the lamb is browned and cooked through, approximately 10 minutes.
3.Add the cubed eggplant and crushed tomatoes to the skillet. Stir well and cook until the eggplant is tender, approximately 15 minutes.
4.While the eggplant and lamb mixture is cooking, make the béchamel sauce. Melt the unsalted butter in a medium-sized saucepan over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly. Gradually pour in the milk, whisking constantly to prevent lumps from forming. Add the garlic clove and whole clove to the pan, and season with salt and pepper. Cook the sauce until it thickens, approximately 10 minutes. Remove the garlic and clove.
5.Preheat the oven to 375°F.
6.Cook the penne pasta according to package instructions.
7.In a large bowl, beat the eggs lightly. Stir in the crumbled feta.
8.Add the cooked pasta to the bowl with the egg and feta mixture. Stir well to combine.
9.Grease a 9x13 inch baking dish with cooking spray. Spread 1/3 of the pasta mixture into the bottom of the dish. Spoon 1/2 of the lamb and eggplant mixture on top of the pasta. Repeat with another 1/3 of the pasta, and the remaining lamb and eggplant mixture. Finish with the remaining 1/3 of the pasta on top.
10.Pour the béchamel sauce over the pasta and meat mixture. Spread it into an even layer.
11.Bake the pastitsio until hot and bubbly, and the top is lightly golden brown, approximately 45-55 minutes.

PROS

This dish is full of tasty Mediterranean flavors such as lamb, eggplant and a dash of cinnamon.

It’s a perfect weeknight meal that can be prepared in advance and reheated the next day.

The leftovers are perfect for lunch at work.

CONS

The dish can take a while to prepare, with cooking times that add up to 90 minutes or more.

Lamb can be quite fatty, so it’s not the best choice for those on a very low-fat diet.

HEALTH & BENEFITS

This dish is a great source of protein from the lamb.
Eggplant is full of health benefits – it’s loaded with fiber and antioxidants, and is believed to help lower bad cholesterol.
Cinnamon has been linked to having a positive impact on insulin sensitivity, making it a great spice to add to your diet if you’re watching your blood sugar levels.

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