Enjoy this classic Greek dish made over with a creamy bechamel topping.
Ingredients
- 1/4 cup extra virgin olive oil
- 1 large eggplant, cut into 2cm cubes
- 1 large brown onion, finely chopped
- 2 garlic cloves, crushed
- 600g lamb mince
- 1 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 2 x 400g cans chopped tomatoes
- 200g dried tubular spaghetti
- 1/2 cup parmesan, finely grated
Bechamel
- 60g butter
- 1/3 cup plain flour
- 2 cups milk
Equipment
- 6cm-deep, 20cm x 28cm (base), 10-cup capacity baking dish
Method
- Step 1Preheat oven to 200C/180C fan-forced. Lightly grease a 6cm-deep, 20cm x 28cm (base), 10-cup capacity baking dish.
- Step 2Heat 2 tablespoons oil in frying pan over medium-high heat. Add eggplant. Cook for 5 minutes or until tender. Add onion. Cook, stirring, for 8 minutes or until softened. Add garlic. Cook, stirring, for 1 minute or until fragrant. Transfer mixture to a bowl.
- Step 3Heat remaining oil in pan over medium high heat. Add mince. Cook, breaking up with a wooden spoon, for 6 to 8 minutes or until browned. Return eggplant mixture to pan with allspice, nutmeg and tomatoes. Season with salt and pepper. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 10 to 15 minutes or until sauce is thick and liquid has evaporated.
- Step 4Meanwhile, cook pasta following packet directions. Drain. Transfer to a large bowl. Add mince mixture. Toss gently to combine.
- Step 5Make Bechamel:; Melt butter in a saucepan over medium-high heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Gradually stir in milk. Bring to the boil. Reduce heat to medium. Cook, stirring, for 3 to 5 minutes or until mixture bubbles and thickens. Remove from heat.
- Step 6Transfer pasta mixture to prepared dish. Spoon over bechamel. Sprinkle with parmesan. Bake for 30 minutes or until golden. Stand for 15 minutes. Serve.
- Low carb
- Low sodium
- Lower gi
Nutrition
2489 kj
Energy
30.9g
Fat Total
13.2g
Saturated Fat
5.3g
Fibre
33.7g
Protein
90mg
Cholesterol
315mg
Sodium
44.2g
Carbs (total)
All nutrition values are per serve
- Author: Kirrily La Rosa
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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