Seasonal Recipes

By Country News on August 17, 2017
  • Seasonal Recipes

    Greek Lamb and Eggplant Pasta Bake

Greek Lamb and Eggplant Pasta Bake

Serves 6


Red sauce:

1 tbsp oil

1 onion, finely chopped

500g minced lamb

cup chopped flat-leaf parsley

1 clove garlic, crushed

1 tsp dried oregano

tsp ground cinnamon

tsp sugar

salt and freshly ground black pepper, to taste

600g eggplant, cut into 2cm pieces

700ml bottle tomato passata (Italian tomato cooking sauce)

White sauce:

40g butter, chopped

cup plain flour

tsp nutmeg

2 cups milk

2 eggs

250g Greek-style natural yoghurt

cup grated parmesan cheese

For serving:

300g penne pasta, cooked to packet instructions, drained


Red sauce:

Heat oil in a large saucepan and cook the onion over medium heat for 3-4 minutes. Add lamb and cook over high heat, stirring to break up lumps for 5 minutes or until browned.

Stir in the parsley, garlic, oregano, cinnamon, sugar and seasonings and cook for 1-2 minutes. Add the eggplant and passata, cover and simmer for 30-40 minutes.

Remove the lid and cook for a further 10 minutes until reduced slightly.

White sauce:

Melt the butter in a saucepan over medium heat, add the flour and nutmeg and cook, stirring, for 1-2 minutes without colouring.

Whisk in the milk and then cook until smooth and thick, whisking continuously.

Remove from the heat and whisk in eggs, yoghurt and half the parmesan. Season with salt to taste.

To serve:

Combine half of the pasta with the red sauce and spoon into a lightly buttered 5litre casserole dish.

Combine the remaining pasta with the white sauce and spread over the red sauce.

Sprinkle with the remaining cheese. Bake at 200°C for 25-30 minutes or until golden brown.

Source: Dairy Australia

By Country News on August 17, 2017

Dummy text