Description
A delicious and hearty Spiced Lamb and Eggplant Greek Pastitsio recipe that combines layers of pasta, spiced lamb, and eggplant, topped with a creamy ricotta mixture.
Ingredients
Scale
- 1 pound ground lamb
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large eggplant, sliced into 1/4-inch rounds
- 2 tablespoons olive oil
- 8 ounces ziti or penne pasta
- 1 can (14.5 ounces) crushed tomatoes
- 1/2 cup red wine (optional)
- 1/4 cup fresh parsley, chopped
- 1 cup ricotta cheese
- 1 large egg
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/4 teaspoon nutmeg
Instructions
- Preheat the oven to 375°F.
- In a large skillet over medium heat, add olive oil and sauté the onion until translucent, about 5 minutes.
- Add garlic and cook for another minute.
- Stir in the ground lamb, cinnamon, cumin, oregano, salt, and pepper. Cook until the lamb is browned, about 7-10 minutes.
- Add crushed tomatoes and red wine, if using, and simmer for 10 minutes.
- Stir in parsley and set aside.
- While the meat sauce simmers, sprinkle salt on the eggplant slices and let them sit for 15 minutes to draw out moisture. Rinse and pat dry.
- In a separate skillet, heat 1 tablespoon of olive oil over medium heat and sauté the eggplant until golden brown on both sides, about 3-4 minutes per side. Remove and set aside.
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a bowl, mix ricotta cheese, egg, nutmeg, and half of the Parmesan cheese until well combined.
- In a greased 9×13-inch baking dish, layer half of the pasta, followed by the meat sauce, then the sautéed eggplant, and finally the ricotta mixture.
- Top with the remaining pasta, the rest of the mozzarella cheese, and the remaining Parmesan cheese.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
- Let it cool for 10 minutes before serving.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the meat sauce.
- You can substitute ground turkey or beef for the lamb if preferred.
- For a vegetarian option, replace the meat with lentils or mushrooms and increase the eggplant quantity.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg