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
  • 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


    Parmesan Cheese


    Plain Flour



    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

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