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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.