ROASTED EGGPLANT PASTITSIO
This is one of my favorite fall and winter casseroles. It'll use up all your bowls, pots, and pans, so be ready for it--but you can also break this into steps and make the meat sauce a day ahead. I often double this and freeze one pan. It's my standard family-had-a-new-baby dish to bring to a friend, too.
Provided by FrancesC
Categories World Cuisine Recipes European Greek
Time 2h20m
Yield 12
Number Of Ingredients 24
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place eggplant halves on top.
- Broil eggplant, checking fairly often and rotating the baking sheet as needed, until the skin blackens and starts to char in places, about 15 minutes. Cool until easily handled, about 5 minutes. Peel off skin and coarsely chop flesh.
- Heat olive oil in a large skillet over medium heat. Add onions; cook and stir over medium heat until onion is translucent, about 5 minutes. Add lamb and cook, breaking it up into small pieces, until no pink remains, about 5 minutes. Drain grease from the skillet.
- Stir minced garlic, salt, cumin, oregano, pepper, and cinnamon into the skillet; cook for 1 minute. Stir in chopped eggplant, diced tomatoes, and crushed tomatoes. Bring sauce to a simmer and cook until thickened, about 20 minutes. Remove from heat and stir in chopped mint.
- Melt butter in a saucepan over medium heat. Stir in flour and cook, stirring constantly, for 2 minutes. Pour in milk and whisk until smooth. Add crushed garlic clove, increase heat to high, and bring milk to a boil. Reduce heat and simmer, stirring frequently, until slightly thickened, about 5 minutes more. Remove from heat; discard garlic clove.
- Whisk eggs in a large heatproof bowl. Pour hot milk mixture in a steady stream into beaten eggs, whisking constantly. Stir in feta cheese, salt, pepper, and nutmeg.
- Preheat oven to 425 degrees F (220 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Bring a large pot of salted water to boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Divide pasta between the white sauce and the lamb sauce and mix to combine. Pour the pasta with lamb sauce into the prepared baking dish; spread the pasta with white sauce on top.
- Bake in the preheated oven until top is golden and pastitsio is bubbling, about 30 minutes. Let cool for 5 minutes before serving.
Nutrition Facts : Calories 329.9 calories, Carbohydrate 33.5 g, Cholesterol 77.8 mg, Fat 14.7 g, Fiber 4.3 g, Protein 17 g, SaturatedFat 7.3 g, Sodium 746.5 mg, Sugar 6.7 g
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Mahfusat Sidiq
s@aol.comI made this pastitsio for a potluck and it was a huge hit! Everyone loved the smoky flavor of the roasted eggplant and the creamy béchamel sauce. I will definitely be making this again.
Billy Callandrillo
cb@gmail.comThis pastitsio was delicious! The eggplant was roasted to perfection and the béchamel sauce was creamy and flavorful. I especially liked the addition of the cinnamon and nutmeg to the béchamel sauce. It gave the dish a really nice depth of flavor.
Maxamed siyaad
m_s16@aol.comI'm not a huge fan of eggplant, but I really enjoyed this pastitsio. The eggplant was roasted until it was soft and tender, and the béchamel sauce was very creamy and cheesy. I would definitely make this again.
Freddy Siani omaleu
freddy@hotmail.comThis pastitsio was a bit more work than I expected, but it was worth it. The eggplant was roasted to perfection and the béchamel sauce was so creamy and cheesy. It was the perfect dish for a special occasion.
Hendrix Martinez
hendrixm3@yahoo.comI made this pastitsio for a potluck and it was a huge hit! Everyone loved the smoky flavor of the roasted eggplant and the creamy béchamel sauce. I will definitely be making this again.
Matute Blas
bmatute25@yahoo.comThis pastitsio was delicious! The eggplant was roasted to perfection and the béchamel sauce was creamy and flavorful. I especially liked the addition of the cinnamon and nutmeg to the béchamel sauce. It gave the dish a really nice depth of flavor.
shafeg mahmd
shafeg.m@yahoo.comI'm not a huge fan of eggplant, but I really enjoyed this pastitsio. The eggplant was roasted until it was soft and tender, and the béchamel sauce was very creamy and cheesy. I would definitely make this again.
Hiru Hiru
hiru-h78@gmail.comThis pastitsio was a bit more work than I expected, but it was worth it. The eggplant was roasted to perfection and the béchamel sauce was so creamy and cheesy. It was the perfect dish for a special occasion.
Alaina Suarez
suarez_alaina@yahoo.comI made this pastitsio for a potluck and it was a huge hit! Everyone loved the smoky flavor of the roasted eggplant and the creamy béchamel sauce. I will definitely be making this again.
Kimalyn Parker
parker@yahoo.comThis pastitsio was delicious! The eggplant was perfectly roasted and the béchamel sauce was creamy and flavorful. I especially liked the addition of the cinnamon and nutmeg to the béchamel sauce. It gave the dish a really nice depth of flavor.
Kelvin “eunnydalton” Dalton
dk76@yahoo.comThis pastitsio was a bit too rich for my taste. The eggplant was roasted well, but the béchamel sauce was a bit too thick and heavy. I would probably try making it again with a lighter béchamel sauce.
Morse Code
morse.code@yahoo.comI'm not a huge fan of eggplant, but I really enjoyed this pastitsio. The eggplant was roasted until it was soft and tender, and the béchamel sauce was very creamy and cheesy. I would definitely make this again.
Siyabonga Sibanyoni
ssibanyoni@yahoo.comThis pastitsio was delicious! The eggplant was roasted to perfection and the béchamel sauce was creamy and flavorful. I would definitely recommend this recipe to anyone who loves Greek food.
K M
mk0@hotmail.comI loved the smoky flavor of the roasted eggplant in this pastitsio. The béchamel sauce was also very good, but I found it to be a bit too thick. Overall, this is a great recipe that I would definitely make again.
Malachi Jarrett
m65@hotmail.comThis pastitsio was a bit more work than I expected, but it was worth it. The eggplant was perfectly roasted and the béchamel sauce was so creamy and cheesy. It was the perfect dish for a special occasion.
Rainy Wolf
wolf96@yahoo.comI wasn't sure how I would like eggplant in pastitsio, but I was pleasantly surprised. The eggplant added a nice depth of flavor and the béchamel sauce was creamy and rich. I will definitely be making this again.
Michael Stone
michael.stone@yahoo.comThis is the best pastitsio I've ever had! The eggplant was perfectly roasted and the béchamel sauce was so flavorful. I will definitely be making this again and again.
Safiullahsolangi Khan
khan32@yahoo.comI've made this pastitsio several times now and it's always a crowd-pleaser. The eggplant is roasted to perfection and the béchamel sauce is so creamy and cheesy. It's the perfect comfort food for a cold night.
Mziwethemba Mtshazo
m@hotmail.comThis pastitsio was a hit with my family! The eggplant added a delicious smoky flavor and the béchamel sauce was creamy and rich. I will definitely be making this again.