Greek lamb and egg­plant pasta bake

Serves 6-8

Central and North Burnett Times - - EASY EATING -

In­gre­di­ents Red Sauce: 1 ta­ble­spoon oil, 1 onion, finely chopped, 500g minced lamb, 1/4 cup chopped flat-leaf pars­ley, 1 clove gar­lic crushed, 1 tsp dried oregano, 1/2 tsp ground cin­na­mon, 1/4 tsp su­gar, salt and freshly ground black pep­per to taste, 600g egg­plant, cut into 2cm pieces, 700ml bot­tle tomato pas­sata. White sauce: 40g but­ter, chopped, 1/4 cup plain flour, 1/4 tea­spoon nut­meg, 2 cups milk, 2 eggs, 250g Greek-style nat­u­ral yo­gurt, 1/2 cup grated parme­san cheese, 300g penne pasta, cooked to packet in­struc­tions, drained

Method For the red sauce: Heat oil in a large saucepan and cook the onion over medium heat for 3-4 min­utes. Add lamb and cook over high heat, stir­ring to break up lumps for 5 min­utes or un­til browned. Stir in the pars­ley, gar­lic, oregano, cin­na­mon, su­gar and sea­son­ings and cook for 1-2 min­utes. Add the egg­plant and pas­sata, cover and sim­mer for 30-40 min­utes. Re­move the lid and cook for a fur­ther 10 min­utes un­til re­duced slightly. For the white sauce: Melt the but­ter in a saucepan over medium heat, add the flour and nut­meg and cook, stir­ring, for 1-2 min­utes with­out colour­ing. Whisk in the milk and then cook un­til smooth and thick, whisk­ing con­tin­u­ously. Re­move from the heat and whisk in eggs, yo­ghurt and half the parme­san. Sea­son with salt to taste. Com­bine half of the pasta with the red sauce and spoon into a lightly but­tered 5 litre casse­role dish. Com­bine the re­main­ing pasta with the white sauce and spread over the lamb. Sprin­kle with the re­main­ing cheese. Bake at 200 de­grees for 25-30 min­utes.

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