Eggplant Pastitsio
Women’s Weekly Complete Book of Modern Classics Pg 290

Slow Cooker Maple Sauced Pears
Betty Crocker Kitchens

Hi everyone,

You know I have read many times that failure is merely an opportunity for improvement or future success.  Well, let me tell you, this eggplant recipe has given me a major opportunity because it was a big flunk as you will see from the photos.  I was so excited to cook it because I love eggplant and the combination of it with a creamy white sauce and tomato flavoured lamb mince – yum!  You know what, the taste was great, however, the presentation really made us go into fits of laughter.  So let me tell you all about it.

Eggplant Pastitsio is a bit like an eggplant cake. The eggplants are sliced thinly (be careful not to cut them too thinly) and placed on a tray in the oven (with foil over them) until brown.  Well, there was my first flunk because mine did not brown – in fact a couple of pieces burnt around the edges.  If I was to do this again, I would fry the eggplant and not bake it.  The meat sauce and white sauce etc was easy enough to make and you could adjust this according to your taste – by that I mean add some extras to the white sauce like a teaspoon of mustard or a dash of worcestershire sauce.  It is important with this that the layers are not too wet because you assemble it in a cake tin and once cooked turn it out and slice like a cake.

I also tried my hand at gnocchi this week but more about that another time.  Let’s hope next week’s meal is a little more attractive in appearance.

From my table to yours with love.

Eggplant Pastitsio

Basically a lamb mince eggplant cake

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Ingredients Method

Ingredients

  

• 2 large eggplants
• 150 g bavette or tiny macaroni
• 30 g butter melted
• 3 eggs beaten lightly
• 1/3 c finely grated parmesan
• 1/4 c basil finely chopped
• 1/4 c flat-leaf parsely finely chopped
• 1/2 tsp nutmeg ground
• 500 g lamb mince
• 1 tsp olive oil
• 150 g brown onion finely chopped
• 1 clove garlic crushed
• 1/2 tsp cinnamon ground
• 1 tbsp tomato paste
• 1/4 c dry red wine
• 1/4 c beef stock
• 425 g crushed tomatoes
• 60 g butter
• 1/3 g plain flour
• 2 c milk

Method

 

1. Preheat oven to hot (220°C/200°C fan-forced) and oil oven trays
2. Cut eggplants lengthways into very thin slices; place eggplant, in single layer, on prepared trays, cover with foil. Bake about 25 minutes or until eggplant is softened and browned. Remove from oven. (I would fry the eggplant)
3. Reduce oven to moderate (180°C/160° fan-forced). Oil deep 22cm round cake pan.
4. Meanwhile, cook pasta in medium saucepan of boiling water, uncovered, until just tender; drain. Rinse under cold water; drain. Combine in medium bowl with butter, eggs, cheese, herbs and nutmeg.
5. Cook mince in heated large non-stick frying pan, stirring until change in colour; remove mince, drain pan.
6. Heat oil in same pan; cook onion and garlic, stirring, about 2 minutes or until onion softens. Return mince to pan with cinnamon and paste; cook, stirring, 2 minutes. Add wine, stock and undrained tomatoes; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, about 15 minutes or until sauce thickens.
7. Meanwhile, make white sauce. Melt butter in medium saucepan, add flour; cook, stirring, about 2 minutes or until mixture thickens and bubbles. Gradually stir in milk; cook, stirring, until sauce boils and thickens.
8. Line base and side of prepared cake pan with two-thirds of the eggplant. Place half of the pasta mixture in pan; cover with white sauce. Spread lamb sauce over white sauce; top with remaining pasta mixture. Use remaining eggplant to completely cover pastitsio; cover tightly with foil. Bake about 30 mins (I recommend an hour) or until heated through. Stand 10 mins before serving.

Slow-cooker Maple-sauced Pears

Delicious and simple

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Ingredients Method

Ingredients

  

• 6 pears
• 1/2 c brown sugar firmly packed
• 1/3 c maple-flavoured syrup
• 1 tbsp butter melted
• 1 tsp orange peel
• 1/8 tsp ground ginger
• 1 tbsp cornflour
• 2 tbsp orange juice

Method

 

1. Peel pears. Core pears from bottom, leaving stems attached. Place pears upright in large slow cooker
2. Mix remaining ingredients except cornstarch and orange juice; pour over pears.
3. Cover and cook on high heat setting 2 - 2 1/2 hours or until tender
4. Remove pears from cooker; place upright in serving dish or individual dessert dishes
5. Mix cornstarch and orange juice; stir into sauce in cooker. Cover and cook on high heat setting about 10 minutes or until sauce is thickened. Spoon sauce over pears.