Greek Beef and Eggplant

Pastitsio

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low-carb
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low-carb
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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 Sweat onion

Meanwhile, peel and chop the onion and garlic. Heat a pan over a medium heat with a drizzle of oil. Sweat the onion for 5 min with a pinch of salt. Add the garlic and cook for 2 min further. Remove from the pan and set aside.

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3 Fry meat

Return the pan to a high heat with a second drizzle of oil. Once hot, add the beef mince and fry for 5 min, breaking the meat up as you go with a spatula.

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4 Simmer

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

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5 Make bechamel

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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6 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 until nicely browned. Serve with the washed and dried baby spinach leaves on the side. 

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!

Think of pastitsio as Greek lasagna. We've taken it a step further and made it low-carb!

Cooking Time: 60 min

Cals 808 · Prot 51 · Carbs 55 · Fat 44

Ingredients

Number of people

Meat sauce

Lean beef mince 350 Grams
Eggplant 2 Pieces
Olive oil 2 Tbsp
Salt 1 Tsp
Red onion 1 Piece
Garlic cloves 3 Pieces
Tomato paste 50 Grams
Peeled plum tomatoes 400 Grams
Water 150 ML
Dried bay leaves 2 Pieces
Dried thyme 2 Grams
Cinnamon stick 1 Piece
Black pepper 0.5 Tsp

Bechamel

Salted butter 20 Grams
Plain flour 10 Grams
Whole milk 200 ML
Salt 0.5 Tsp

For topping

Parmesan 30 Grams
Feta cheese 50 Grams
Baby spinach 40 Grams

Think of pastitsio as Greek lasagna. We've taken it a step further and made it low-carb!

Cooking Time: 60 min

Cals 808 · Prot 51 · Carbs 55 · 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 Sweat onion

Meanwhile, peel and chop the onion and garlic. Heat a pan over a medium heat with a drizzle of oil. Sweat the onion for 5 min with a pinch of salt. Add the garlic and cook for 2 min further. Remove from the pan and set aside.

photo

3 Fry meat

Return the pan to a high heat with a second drizzle of oil. Once hot, add the beef mince and fry for 5 min, breaking the meat up as you go with a spatula.

photo

4 Simmer

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

photo

5 Make bechamel

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

6 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 until nicely browned. Serve with the washed and dried baby spinach leaves on the side. 

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 Pieces
Olive oil 2 Tbsp
Salt 1 Tsp
Red onion 1 Piece
Garlic cloves 3 Pieces
Tomato paste 50 Grams
Peeled plum tomatoes 400 Grams
Water 150 ML
Dried bay leaves 2 Pieces
Dried thyme 2 Grams
Cinnamon stick 1 Piece
Black pepper 0.5 Tsp

Bechamel

Salted butter 20 Grams
Plain flour 10 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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