ROASTED EGGPLANT AND FETA RECIPE - FOOD.COM
This is a Greek recipe. This can be used to top a salad of baby spinach or other greens, pasta, couscous or any other similar thing. Or, scoop it up on small bites of good crusty bread, or serve as a variation of eggplant bruschetta. It can be served as an appetizer, a side dish, or a meatless main course.
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Place eggplant cubes in a shallow baking pan; toss with 1/2 cup olive oil, salt to taste, bake until cubes are soft but not mushy -- about 30 minutes.
- Set aside to cool.
- Whisk together the remaining 1/4 cup olive oil, lemon juice, onion, garlic, and oregano in a small bowl. Season to taste with salt and pepper.
- Toss about half the dressing with eggplant.
- Put eggplant mixture on top of salad leaves, cooked pasta, couscous or slices of bread or toasts.
- Sprinkle with cheese and olives, drizzle with remaining dressing.
- Garnish with fresh oregano sprigs if desired.
Nutrition Facts : Calories 257.6, FatContent 22.4, SaturatedFatContent 7.7, CholesterolContent 33.8, SodiumContent 468, CarbohydrateContent 9.5, FiberContent 4.2, SugarContent 4.5, ProteinContent 6.7
ROASTED EGGPLANT PASTITSIO RECIPE | ALLRECIPES
This is one of my favorite fall and winter casseroles. It'll use up all your bowls, pots, and pans, so be ready for it--but you can also break this into steps and make the meat sauce a day ahead. I often double this and freeze one pan. It's my standard family-had-a-new-baby dish to bring to a friend, too.
Provided by FrancesC
Categories World Cuisine European Greek
Total Time 2 hours 20 minutes
Prep Time 25 minutes
Cook Time 1 hours 45 minutes
Yield 1 9x13-inch pan
Number Of Ingredients 24
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place eggplant halves on top.
- Broil eggplant, checking fairly often and rotating the baking sheet as needed, until the skin blackens and starts to char in places, about 15 minutes. Cool until easily handled, about 5 minutes. Peel off skin and coarsely chop flesh.
- Heat olive oil in a large skillet over medium heat. Add onions; cook and stir over medium heat until onion is translucent, about 5 minutes. Add lamb and cook, breaking it up into small pieces, until no pink remains, about 5 minutes. Drain grease from the skillet.
- Stir minced garlic, salt, cumin, oregano, pepper, and cinnamon into the skillet; cook for 1 minute. Stir in chopped eggplant, diced tomatoes, and crushed tomatoes. Bring sauce to a simmer and cook until thickened, about 20 minutes. Remove from heat and stir in chopped mint.
- Melt butter in a saucepan over medium heat. Stir in flour and cook, stirring constantly, for 2 minutes. Pour in milk and whisk until smooth. Add crushed garlic clove, increase heat to high, and bring milk to a boil. Reduce heat and simmer, stirring frequently, until slightly thickened, about 5 minutes more. Remove from heat; discard garlic clove.
- Whisk eggs in a large heatproof bowl. Pour hot milk mixture in a steady stream into beaten eggs, whisking constantly. Stir in feta cheese, salt, pepper, and nutmeg.
- Preheat oven to 425 degrees F (220 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Bring a large pot of salted water to boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Divide pasta between the white sauce and the lamb sauce and mix to combine. Pour the pasta with lamb sauce into the prepared baking dish; spread the pasta with white sauce on top.
- Bake in the preheated oven until top is golden and pastitsio is bubbling, about 30 minutes. Let cool for 5 minutes before serving.
Nutrition Facts : Calories 329.9 calories, CarbohydrateContent 33.5 g, CholesterolContent 77.8 mg, FatContent 14.7 g, FiberContent 4.3 g, ProteinContent 17 g, SaturatedFatContent 7.3 g, SodiumContent 746.5 mg, SugarContent 6.7 g
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