Best 2 Lamb And Eggplant Pastitsio Recipes
Lamb and eggplant pastitsio is a mouthwatering Greek casserole that combines the rich flavors of lamb and eggplant in a hearty and flavorful dish. This traditional recipe is perfect for a special occasion or a comforting family dinner. Pastitsio is a layered dish that starts with a layer of tender lamb cooked in a flavorful tomato sauce. The next layer is made up of sliced eggplant that has been lightly fried until golden brown. The final layer is a creamy béchamel sauce that is poured over the eggplant and lamb. The dish is then baked until golden brown and bubbly, creating a delightful combination of textures and flavors.
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 for the best flavor. Look for fresh, flavorful eggplant, lamb, and tomatoes.
- Don't skimp on the spices. A generous amount of spices, such as oregano, basil, and thyme, will give the pastitsio a rich, complex flavor.
- Cook the eggplant until it is tender but not mushy. This will help to prevent the pastitsio from becoming watery.
- Use a heavy-bottomed pot or Dutch oven to cook the pastitsio. This will help to distribute the heat evenly and prevent the pastitsio from burning.
- Let the pastitsio cool slightly before serving. This will allow the flavors to meld together and the pastitsio to set.
Conclusion:
Lamb and eggplant pastitsio is a delicious and hearty dish that is perfect for a special occasion. It is a versatile dish that can be served as a main course or a side dish. With its rich, flavorful sauce, tender lamb, and creamy bechamel topping, pastitsio is sure to please everyone at your table.
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