Greek Beef and Eggplant Pastitsio

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Instructions

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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 (use two trays, if you're cooking for 3 or 4). Drizzle or brush with oil and sprinkle with salt. Roast in the oven for 20-25 min until browned.

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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 beefonion 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. 

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3 Fry meat

Add the tomato paste and plum tomatoes along with all their juices, the measured waterthymebay leavescinnamon 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. 

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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.

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5 Bake

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

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6 Bake

Let the pastitsio cool for 5 min before slicing it. Serve the washed and dried baby spinach alongside.

Tips for fussy eaters

Reserve some of the meat mix and bechamel sauce and prepare a pasta bake for them. Use penne or fusilli.

Pro tip

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

When we think Pastitsio, we think Greek lasagna.

Cooking Time: 60 min

Cals 819 · Prot 51 · Carbs 57 · Fat 44

Ingredients

Number of people

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

Salted butter 20 Grams
Plain flour 20 Grams
Whole milk 200 ML
Salt 0.5 Tsp

For topping

Parmesan 30 Grams
Feta cheese 50 Grams
Baby spinach 40 Grams

When we think Pastitsio, we think Greek lasagna.

Cooking Time: 60 min

Cals 819 · Prot 51 · Carbs 57 · Fat 44

Instructions

photo

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 (use two trays, if you're cooking for 3 or 4). Drizzle or brush with oil and sprinkle with salt. Roast in the oven for 20-25 min until browned.

photo

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 beefonion 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. 

photo

3 Fry meat

Add the tomato paste and plum tomatoes along with all their juices, the measured waterthymebay leavescinnamon 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. 

photo

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.

photo

5 Bake

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

photo

6 Bake

Let the pastitsio cool for 5 min before slicing it. Serve the washed and dried baby spinach alongside.

Tips for fussy eaters

Reserve some of the meat mix and bechamel sauce and prepare a pasta bake for them. Use penne or fusilli.

Pro tip

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

Ingredients

Number of people

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

Salted butter 20 Grams
Plain flour 20 Grams
Whole milk 200 ML
Salt 0.5 Tsp

For topping

Parmesan 30 Grams
Feta cheese 50 Grams
Baby spinach 40 Grams
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