Lamb, Rosemary and Eggplant Pastitsio

Lamb, Rosemary and Eggplant Pastitsio
Recipe by: Foodbank
Average: 3 (4 votes)
47 Collected
Prep:  30 minutes
Cook:  25 minutes
Makes:  1 family bake
Serves:  4-6
Support the brands that support Foodbank. This recipe uses Continental Value Pack Pasta & Sauce Creamy Bacon Carbonara

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Lamb, Rosemary and Eggplant Pastitsio
  1. Lightly grease an ovenproof baking dish (8-cup capacity)
  2. Trim top and base of eggplant. Cut lengthways into 12 slices (approx 1/2cm thick). Brush evenly with 2 tablespoons of the oil
  3. Heat a large, non-stick frying pan over a high heat. Add eggplant in three batches. Cook, for about 1 to 2 minutes on each side, or until tender. Remove
  4. Heat remaining oil in same, clean frying pan. Add onion. Cook, stirring occasionally over a medium heat, until soft. Add lamb and rosemary. Cook, stirring to break up mince, for about 5 minutes, or until browned
  5. Add tomatoes and paste. Gently boil, stirring occasionally, for about 10, or until thickened
  6. Prepare Pasta & Sauce according to stovetop directions on packet
  7. To assemble, arrange half the eggplant slices over base of prepared baking dish, in a single layer. Top with lamb mixture, then remaining eggplant slices. Spoon over pasta. Spread evenly. Sprinkle with cheese
  8. Cook in a hot oven (200°C) for about 25 minutes, or until top is golden brown. Stand 20 minutes

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