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.

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  • 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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