Aubergine and Veal Pastitsio

Ingredients for Aubergine and Veal Pastitsio

• 1 (1 1/4-lb) aubergine, trimmed and cut into 1-inch pieces

• 1 teaspoon salt

• 2 tablespoons extra-virgin olive oil

• 1450ml chopped braised veal shanks with sauce, reheated to warm

• 725ml short tubular pasta (about 275g ) such as cellentani

• 725ml whole milk

• 1 large garlic clove, smashed

• 3 tablespoons unsalted butter

• 3 tablespoons plain flour

• 200g crumbled feta (350ml )

• 3 large eggs, lightly beaten

• a 3- to 3 1/2-qt (13- by 9-inch) shallow baking dish or casserole

How to make Aubergine and Veal Pastitsio

Put oven rack in middle position and preheat oven to 218°C.

Toss aubergine with salt in a colander set over a bowl and let drain 30 minutes. Rinse aubergine, then squeeze handfuls of it to extract bitter liquid. Toss aubergine with oil in a bowl, then spread in 1 layer in a large shallow baking pan. Roast, stirring once, until tender and lightly browned, about 25 minutes. Stir into meat mixture and spread in baking dish.

Cook pasta in a large pot of boiling salted water until al dente, about 8 minutes, then drain.

Bring milk and garlic to a simmer in a 2-quart heavy saucepan. Heat butter in a 3-quart heavy saucepan over moderate heat until foam subsides, then add flour, and cook roux, whisking, 1 minute. Add hot milk mixture in a fast stream, whisking vigorously to prevent lumps, and simmer béchamel, whisking occasionally, until thickened, 3 to 5 minutes. Discard garlic. Remove from heat and stir in feta and salt and pepper to taste, then whisk gradually into eggs in a large bowl. Stir in pasta, then spread evenly over meat mixture. Bake pastitsio until bubbling and golden brown, 30 to 35 minutes. Let stand 10 minutes before serving.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.