Lamb and Eggplant (Aubergine) Pastitsio

Recipe by MsKittyKat
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READY IN: 2hrs 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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