Lamb and eggplant pastitsio
5
Points®
Total time: 1 hr 20 min • Prep: 20 min • Cook: 1 hr • Serves: 6 • Difficulty: Easy
Enjoy our take on a classic Greek dish made from layers of pasta, lamb and creamy white sauce.
Ingredients
Olive oil
2 tsp
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Lean lamb mince
500 g
Red wine
125 ml
Canned diced tomatoes
400 g
Dried oregano
2 tsp
Dry pasta
250 g, rigatoni variety
Eggplant
1 large, halved lengthways, thickly sliced
Zucchini
2 medium, thickly sliced
99% fat-free, plain Greek yoghurt, unsweetened
500 g
Egg(s)
1 medium, lightly beaten
Ground nutmeg
¼ tsp
Fresh flat-leaf parsley
2 tbs, finely chopped
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Heat oil in a non-stick frying pan over medium heat. Cook onion and garlic, stirring, for 5 minutes or until onion has softened. Add lamb and cook, stirring to break up lumps, for 5 minutes or until browned. Add wine and bring to the boil. Reduce heat and add tomatoes and oregano. Simmer, stirring occasionally, for 15 minutes or until sauce thickens.
2
Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain and return to pan. Add to lamb mixture and toss to combine.
3
Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook eggplant and zucchini, in batches, for 2 minutes each side or until golden. Transfer to a plate.
4
Arrange half the eggplant and zucchini in the base of a 3 litre (12-cup) capacity ovenproof dish. Top with half the lamb mixture. Repeat with remaining eggplant, zucchini and lamb mixture.
5
Whisk yoghurt, egg and nutmeg in a bowl until combined. Pour over lamb mixture. Bake for 30–35 minutes or until golden. Serve sprinkled with parsley.
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