Aubergine and Veal Pastitsio

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

Ladda ner
Ladda ner
Artikel-PDF har laddats ner
Dela
Dela
Artikel länk kopierad till urklipp
Language
Language
Diskussion
Ljudversion
Lägg till i föredragna källor på Google

This aubergine and veal pastitsio is a sophisticated, high-protein take on the traditional Greek pasta bake. By combining tender roasted aubergine with rich, slow-cooked veal shanks, the dish gains a wonderful depth of flavour and a melt-in-the-mouth texture. The savoury meat base is perfectly balanced by a thick topping of pasta folded into a silky feta-infused béchamel, which creates a beautifully golden, bubbling crust when baked in the oven.

Ideal for a weekend family dinner or a comforting gathering with friends, this recipe transforms leftover braised veal into a spectacular new meal. The addition of salty feta cheese to the white sauce provides a sharp, tangy contrast to the richness of the meat. Serve this substantial bake with a crisp green salad or some simple steamed greens for a complete, nutritious homemade feast.

Ingredients for Aubergine and Veal Pastitsio

1 (1 1/4-lb) aubergine, trimmed and cut into 1-inch pieces
1 tesked salt
2 matskedar extra jungfruolivolja
1450ml chopped braised veal shanks with sauce, reheated to warm
725ml short tubular pasta (about 275g ) such as cellentani
725ml helmjölk
1 large garlic clove, smashed
3 matskedar osaltat smör
3 matskedar vetemjöl
200g crumbled feta (350ml )
3 large eggs, lightly beaten
a 3- to 3 1/2-qt (13- by 9-inch) shallow baking dish or casserole

How to make Aubergine and Veal Pastitsio

Put oven rack in middle position and preheat oven to 218°C.

Toss aubergine with salt in a colander set over a bowl and let drain 30 minutes. Rinse aubergine, then squeeze handfuls of it to extract bitter liquid. Toss aubergine with oil in a bowl, then spread in 1 layer in a large shallow baking pan. Roast, stirring once, until tender and lightly browned, about 25 minutes. Stir into meat mixture and spread in baking dish.

Cook pasta in a large pot of boiling salted water until al dente, about 8 minutes, then drain.

Bring milk and garlic to a simmer in a 2-quart heavy saucepan. Heat butter in a 3-quart heavy saucepan over moderate heat until foam subsides, then add flour, and cook roux, whisking, 1 minute. Add hot milk mixture in a fast stream, whisking vigorously to prevent lumps, and simmer béchamel, whisking occasionally, until thickened, 3 to 5 minutes. Discard garlic. Remove from heat and stir in feta and salt and pepper to taste, then whisk gradually into eggs in a large bowl. Stir in pasta, then spread evenly over meat mixture. Bake pastitsio until bubbling and golden brown, 30 to 35 minutes. Let stand 10 minutes before serving.

Ansvarsfriskrivning

Även om alla ansträngningar har gjorts för att säkerställa att informationen är korrekt och uppdaterad, kan individuella behov variera och kostkrav kan skilja sig beroende på personliga hälsotillstånd. Kontrollera alltid livsmedelsetiketter och allergiinformation innan du förbereder eller konsumerar något recept. Om du har specifika hälsoproblem, allergier, intoleranser eller följer en medicinskt föreskriven diet, sök råd från din läkare, apotekare eller en registrerad dietist innan du gör betydande förändringar i din kost eller livsstil.