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.
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Memon Larki
[email protected]This pastitsio is a great way to impress your guests. It's a beautiful and delicious dish that is sure to wow them.
Conroy Naistus
[email protected]I'm not a huge fan of lamb, but I loved this pastitsio. The eggplant and bechamel sauce really balanced out the flavor of the lamb.
Torri Smith
[email protected]This pastitsio is a great make-ahead meal. I made it the night before, and it was even better the next day.
Moudy Amr
[email protected]I made this pastitsio in a slow cooker, and it turned out great. I just browned the lamb and eggplant in a skillet before adding them to the slow cooker. It cooked on low for 8 hours, and it was perfect.
TwistedOX
[email protected]This pastitsio is a great way to use up leftover lamb. I had some leftover lamb from a roast, and this was the perfect way to use it up.
Sheikh Roman
[email protected]I'm a vegetarian, so I made this pastitsio with lentils instead of lamb. It was still very flavorful and delicious. I would definitely recommend this recipe to other vegetarians.
Sharmin 568
[email protected]I had some trouble finding eggplant at my local grocery store, but I was able to find it at a specialty market. It was worth the effort, because the eggplant was the star of the show in this dish.
BD Pintu
[email protected]This pastitsio was a bit too rich for my taste. I think I would have preferred it with less cheese and bechamel sauce.
Ayaz Jan
[email protected]I made a few substitutions to the recipe, and my pastitsio still turned out great. I used ground beef instead of lamb, and I used a different type of cheese for the topping. It was still delicious!
Liya Tesfaye
[email protected]I followed the recipe exactly, and my pastitsio turned out perfectly. The lamb was tender and juicy, and the eggplant was cooked to perfection. The bechamel sauce was also very flavorful.
Shafqat_chachar
[email protected]This pastitsio is a bit time-consuming to make, but it's worth the effort. The flavors are incredible, and the dish is sure to impress your guests.
Titus Burabaritekpe
[email protected]I made this pastitsio for a potluck, and it was a huge success. Everyone loved it, and I got lots of compliments. I'll definitely be making this again for future gatherings.
Mj Ali
[email protected]This was my first time making pastitsio, and it turned out great! The instructions were easy to follow, and the dish was delicious. I especially loved the crispy cheese topping.
Rhonda Coke
[email protected]I'm not a huge fan of eggplant, but this pastitsio changed my mind. The eggplant was tender and flavorful, and the combination of lamb and bechamel sauce was divine. I'll definitely be making this again.
Hailey Loaeza
[email protected]This pastitsio was a hit with my family! The flavors were rich and complex, and the eggplant was perfectly cooked. I will definitely be making this again.