Aubergine Pastitsio

with Rigatoni Pasta

Vegetarian
Pasta
Contains Dairy

Pastitsio takes its name from the Italian pasticcio, a large family of baked savory pies which may be based on meat, fish, or pasta. But this dish is traditionally Greek, with tubular pasta, spiced aubergine and an egg-based custard bechamel.

Nutrition Per Portion

789 Calories |
92.7g Carbohydrates |
36.2g Fat |
6.3g Fibre |
23.9g Protein |
13.6g Sugar

Eggs
Parmesan Cheese
Nutmeg
Plain Flour
Butter
Milk
Pastichio Spices
Tomato Paste
Chopped Tomatoes
Aubergine
Garlic
Carrot
Celery
Brown Onion
Olive Oil
Rigatoni Pasta
Fresh Parsley

0.0 min

Preheat the oven to 180C.
0.5 min

Bring a saucepan of salted water to the boil.
1.0 min

Chop the brown onion, aubergine and fresh parsley.
2.0 min

Finely chop the garlic and celery.
3.5 min

Peel and grate the carrot and grate the parmesan.
5.0 min

Add the rigatoni to the boiling water and cook until nearly al-dente (7-8 mins).
6.0 min

In a saucepan, heat the olive oil over medium-high heat.
7.0 min

Add the onion, carrot, celery and garlic. Saute until softened.
10.0 min

Add the Aubergine and cook until starting to soften.
13.0 min

Add the pastichio spices and season well with salt and pepper.
14.0 min

Drain the pasta.
14.5 min

Stir in the chopped tomatoes, fresh parsley. Turn the stove down to simmer and let it cook over low heat.
16.0 min

In another saucepan, melt the butter.
17.0 min

Add the flour and cook over medium heat, whisking continuously.
17.5 min

Gradually stir in the milk, whisking continuously.
19.0 min

Continue cooking until smooth and thick and then add the nutmeg.
19.5 min

Crack the egg* in a bowl and whisk.
20.5 min

Turn off the heat on the sauce and carefully stir in the beaten eggs.
21.5 min

Season with salt and pepper and stir in the parmesan cheese.
22.5 min

Add a spoonful of aubergine mixture and distribute across bottom of baking dish.
23.0 min

Now evenly distribute the rigatoni into the baking dish and press down.
24.0 min

Evenly distribute the remaining aubergine sauce over the pasta.
25.0 min

Pour the béchamel over the pasta and aubergine into a thick layer until everything is covered.
26.0 min

Sprinkle with any remaining parmesan.
26.5 min

Bake uncovered in the oven until everything is bubbly and the top is golden brown.
32.0 min

Remove from the over and distribute amongst serving plates.

Ingredients

Eggs

Parmesan Cheese

Nutmeg

Plain Flour

Butter

Milk

Pastichio Spices

Tomato Paste

Chopped Tomatoes

Aubergine , chopped

Garlic , finely chopped

Carrot , grated

Celery , finely chopped

Brown Onion , chopped

Olive Oil

Rigatoni Pasta

Fresh Parsley , coarsly chopped