Greek Beef and Eggplant Pastitsio

Name: Greek Beef and Eggplant Pastitsio
Total time: 60 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Lean beef mince; 2 Piece of Eggplant; 2 Tbsp of Olive oil; 1 Tsp of Salt; 1 Piece of Red onion; 3 Piece of Garlic cloves; 50 Grams of Tomato paste; 400 Grams of Peeled plum tomatoes; 150 ML of Water; 2 Piece of Dried bay leaves; 2 Grams of Dried thyme; 1 Piece of Cinnamon stick; 1 Tsp of Black pepper; 20 Grams of Butter; 20 Grams of Plain flour; 200 ML of Whole milk; 1 Tsp of Salt; 30 Grams of Grated Parmesan; 50 Grams of Feta cheese; 40 Grams of Baby spinach

When we think of Pastitsio, we think of Greek lasagna.

134 Reviews

Cals 819 · Prot 62 · Carbs 58 · Fat 40

Low Carb

60 min

When we think of Pastitsio, we think of Greek lasagna.

134 Reviews

Cals 819 · Prot 62 · Carbs 58 · Fat 40

Low Carb

Ingredients

Meat sauce

Lean beef mince

350 Grams

Eggplant

2 Piece

Olive oil

2 Tbsp

Salt

1 Tsp

Red onion

1 Piece

Garlic cloves

3 Piece

Tomato paste

50 Grams

Peeled plum tomatoes

400 Grams

Water

150 ML

Dried bay leaves

2 Piece

Dried thyme

2 Grams

Cinnamon stick

1 Piece

Black pepper

0.5 Tsp

Bechamel

Butter 4*

20 Grams

Plain flour 10*11*

20 Grams

Whole milk 4*

200 ML

Salt

0.5 Tsp

For topping

Grated Parmesan 4*

30 Grams

Feta cheese 4*

50 Grams

Baby spinach

40 Grams

Allergens

*4 Milk, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3428 / 819
Fats (g)	39.9
of which saturated (g)	17.8
Carbohydrates (g)	58
of which sugars (g)	30.5
Fibers (g)	18.2
Proteins (g)	62.2
Salt (g)	3.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Roast eggplant

Preheat the oven to 220°C/200°C fan. Slice the eggplant into thin disks and place them on a lined baking tray. Drizzle or brush with oil and sprinkle with salt. Roast for 20-25 min until browned.

Tip! Use two trays, if you're cooking for 3 or 4.

2 Fry

Meanwhile, peel and chop the onion and garlic. Heat a pan over a medium heat with a drizzle of oil. Once hot, add the beef, onion and a pinch of salt. Break the meat up as you go with a spatula. Fry for 5 min with a pinch of salt. Add the garlic and cook for 2 min further.

Tip! Make sure the pan is hot before adding the beef. Otherwise it will stew, not crisp!

3 Fry meat

Add the tomato paste and plum tomatoes along with all their juices, the measured water, thyme, bay leaves, cinnamon stick and black pepper to the pan. Bring to a simmer, reduce the heat to low, cover with a lid and cook for 15 min (or longer, time permitting). Finally, remove the bay leaves and cinnamon stick. Check the seasoning.

4 Simmer

Meanwhile, heat a non-stick pan or saucepan over a medium heat. Once hot, add the butter and flour and cook, stirring, for 1 min or until a sandy paste has formed. Gradually whisk in the milk and simmer for 3-5 min or until the sauce has thickened. Season with a pinch of salt.

5 Bake

Layer the roasted eggplants and the beef sauce in a baking dish. Pour the bechamel over the top. Sprinkle the grated Parmesan and crumble the feta over the top. Bake in the oven for 15 min or until nicely browned.