Best 2 Lamb And Eggplant Pastitsio Recipes
Step into the realm of culinary delight with pastitsio, a traditional Greek casserole that combines succulent lamb, tender eggplant, and a rich béchamel sauce. This flavorful dish has captured the hearts of food enthusiasts worldwide and is sure to tantalize your taste buds. Our comprehensive guide will take you through the journey of crafting this delectable dish, with step-by-step instructions for preparing the lamb and eggplant layers, as well as making the creamy béchamel sauce. Whether you prefer a traditional recipe or a modern twist, we have curated a selection of pastitsio recipes to suit your preferences. From the classic pastitsio with its hearty lamb filling to the vegetarian version featuring roasted vegetables, each recipe promises a unique culinary experience. Let's embark on this culinary adventure and discover the secrets of creating the perfect pastitsio!
Here are our top 2 tried and tested recipes!
LAMB AND EGGPLANT PASTITSIO
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.
- 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 AND EGGPLANT (AUBERGINE) PASTITSIO
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
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.
Tips:
- Use high-quality ingredients: This will make a big difference in the flavor of your pastitsio. Look for lamb that is fresh and has a good amount of marbling. Use fresh, ripe eggplant and tomatoes. And use a good quality olive oil.
- Don't skimp on the spices: Spices are what give pastitsio its characteristic flavor. Be sure to use a generous amount of oregano, cinnamon, and nutmeg.
- Cook the eggplant properly: Eggplant can be bitter if it is not cooked properly. Be sure to salt the eggplant before cooking it, and then cook it over medium heat until it is tender but not mushy.
- Use a good quality béchamel sauce: The béchamel sauce is what binds the pastitsio together. Be sure to use a recipe that makes a smooth and creamy sauce.
- Let the pastitsio rest before serving: This will allow the flavors to meld together and the pastitsio to set. Let the pastitsio rest for at least 30 minutes before serving.
Conclusion:
Lamb and eggplant pastitsio is a delicious and hearty dish that is perfect for a special occasion. It is made with layers of seasoned lamb, tender eggplant, a creamy béchamel sauce, and a sprinkling of cheese. The pastitsio is baked in the oven until it is golden brown and bubbly. Serve the pastitsio with a side of pita bread or rice.
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