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How to Make Roasted Eggplant Pastitsio - A Step-by-Step Guide

Roasted Eggplant Pastitsio is a delicious twist on the classic Greek dish. This recipe combines the rich flavors of roasted eggplant, creamy bechamel sauce, and hearty pasta to create a comforting and satisfying meal that's perfect for a family dinner or a special occasion. This dish is sure to become a favorite in your recipe rotation.

For those who are unfamiliar with pastitsio, it's a traditional Greek casserole made with layers of pasta, meat, and a creamy bechamel sauce. It's oft...

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Ingredients

  • 1 large eggplant, halved lengthwise
  • 1 tablespoon olive oil
  • 1 ½ cups chopped onions
  • 1 pound ground lamb
  • 1 clove garlic, minced
  • 1 ½ teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon ground cinnamon
  • 1 (14 ounce) can diced tomatoes
  • 1 (14 ounce) can crushed tomatoes
  • 1 tablespoon chopped fresh mint
  • 2 eggs
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1 clove garlic, lightly crushed
  • 1 (8 ounce) package crumbled feta cheese
  • ½ teaspoon salt
  • black pepper to taste
  • 1 pinch freshly grated nutmeg
  • cooking spray
  • 1 (12 ounce) package penne pasta

Information

  • Prep Time: 25 mins
  • Cook Time: 1 hr 45 mins
  • Additional Time: 10 mins
  • Total Time: 2 hrs 20 mins
  • Servings: 12
  • Yield: 1 9x13-inch pan

  • 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

    330 cal.

    • Total Fat: 15g
    • Saturated Fat: 7g
    • Cholesterol: 78mg
    • Sodium: 747mg
    • Total Carbohydrate: 34g
    • Dietary Fiber: 4g
    • Total Sugars: 7g
    • Protein: 17g
    • Vitamin C: 9mg
    • Calcium: 195mg
    • Iron: 3mg
    • Potassium: 533mg

    Categories

    Greek recipes
    Vegetarian recipes
    Pasta recipes
    Baked recipes
    Main recipes