Eggplant pastitsio

eggplant pastitsio


White sauce


1.Preheat oven to 220°C. Place eggplant in single layer on oiled oven trays. Cover with foil. Bake in hot oven about 25 minutes or until eggplant is softened and browned. Remove eggplant from oven.
2.Reduce oven temperature to 180°C.
3.Meanwhile, cook pasta in medium saucepan of boiling water, uncovered, until just tender. Drain. Rinse under cold water and drain again. Combine in medium bowl with butter, eggs, cheese, herbs and nutmeg.
4.Cook lamb in heated large non-stick frying pan, stirring, until changed in colour. Remove lamb, then drain pan. Heat oil in same pan to cook onion and garlic, stirring, about 2 minutes or until onion softens.
5.Return lamb to pan with cinnamon and tomato paste; cook, stirring, 2 minutes. Add wine, stock and undrained tomatoes; bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, about 15 minutes or until sauce thickens.
6.Meanwhile, to make white sauce, melt butter in medium saucepan and add flour. Stir over heat for about 2 minutes or until mixture thickens and bubbles. Gradually stir in milk. Stir until sauce boils and thickens.
7.Grease a deep 22cm round cake pan and line base and side with two-thirds of the eggplant. Place half of the pasta mixture in pan; cover with white sauce. Spread lamb sauce over white sauce; top with remaining pasta mixture. Use remaining eggplant to completely cover pastitsio. Cover tightly with foil. Bake for about 30 minutes or until heated through. Stand 10 minutes before serving.

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