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Delicious Greek Lamb and Eggplant Pasta Bake

World Milk Day is coming up on June 1st! 

It’s the perfect time to enjoy some dairy, we have a budget-friendly recipe for you. This Greek Lamb and Eggplant Pasta Bake, is a delicious and wholesome dish that is easy on the pocket. The recipe incorporates milk, which provides protein and calcium and adds to its nutritional value.

Greek Lamb and Eggplant Pasta Bake is delicious and nutritious. The milk adds protein and calcium, leaving you feeling full and healthy.

By Vivian from Diary Australian

Here’s what makes this dish a standout:

  1. Affordable and nutritious: The ingredients are not expensive, they will help with the family budget and provide a hefty dose of nutrients. You can easily find them at your local grocery store or in your pantry.
  2. Generous servings: This recipe comfortably serves 6, with ample leftovers or seconds for everyone.
  3. Prep-friendly: Say goodbye to last-minute dinner hassles. You can prepare this dish ahead of time, saving precious minutes when you’re ready to serve.

Greek Lamb and Eggplant Pasta Bake Tips

  • Eggplant Salting to Remove Bitterness:  Eggplant can sometimes have a slightly bitter taste. To remove this, thinly slice the eggplant and sprinkle the pieces generously with salt. Let them sit for 20-30 minutes, then rinse well and pat dry before cooking. This draws out the moisture that holds the bitterness.
  • Prevent Sogginess in your Eggplant:  Eggplant absorbs a lot of oil. To prevent a greasy dish, lightly salt the cubed eggplant before cooking and let it sit for 10 minutes. This will help them release some moisture, so they’ll brown nicely instead of turning soggy.
  • Lump-Free Sauce: To ensure a smooth and creamy white sauce, make sure to whisk constantly while adding the milk. If you do get a few lumps, simply whisk more vigorously or use a hand blender to break them up.
  • Leftover White Sauce: You can easily make a larger batch of white sauce and freeze any leftovers for future use. Thaw it overnight in the refrigerator and reheat gently in a saucepan before using.
  • Fresh Herbs: For an extra pop of flavour, sprinkle some fresh chopped parsley or mint over the finished dish before serving.
  • Leftovers: This bake reheats well, making it a great option for meal prepping or lunch the next day.

Ingredients

  • 300g penne pasta, cook according to instructions
  • 500g minced lamb
  • 600g eggplant, cut into 2cm pieces
  • 700ml bottle tomato passata (Italian tomato cooking sauce)
  • 1 tablespoon oil
  • 1 onion, finely chopped
  • 1/4 cup chopped flat-leaf parsley
  • 1 clove garlic, crushed
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon sugar
  • salt and freshly ground black pepper, to taste

White sauce

  • 40g butter, chopped
  • 1/4 cup plain flour
  • 1/4 teaspoon nutmeg
  • 2 cups milk
  • 2 eggs
  • 250g Greek-style natural yoghurt
  • 1/2 cup grated parmesan cheese

Directions

  1. Heat the oil in a large saucepan and cook the onion over medium heat for 3-4 minutes or until translucent. 
  2. Add the lamb and cook over a high heat, stirring to break up the lumps of mince. 
  3. Cook for 5-10 minutes or until browned. 
  4. Stir in the parsley, garlic, oregano, cinnamon, sugar and seasonings.
  5. Cook for 1-2 minutes. 
  6. Add the eggplant and passata, turn the heat to low, cover and simmer for 30-40 minutes. 
  7. Remove the lid and cook for a further 10 minutes until reduced slightly.

White sauce

  1. Melt the butter in a saucepan over medium to low heat. 
  2. Add the flour gradually, then the nutmeg and cook, stirring, for 1-5 minutes without colouring. 
  3. Whisk in the milk and then cook until smooth and thick, whisking continuously on a low heat.
  4. Remove from the heat and whisk in the eggs, yoghurt and half the parmesan. 
  5. Season with salt to taste.

Serving

  1. Combine half of the pasta with the tomato mince and spoon into a lightly buttered 5-litre casserole dish. 
  2. Combine the remaining pasta with the white sauce and spread over the lamb. 
  3. Sprinkle with the remaining parmesan cheese. 
  4. Bake at 200°C for 25-30 minutes or until golden brown.

Craving more creamy comfort food? Try BellyBelly’s recipe for Creamy Chicken Broccoli Ravioli – a quick and easy weeknight dinner that’s perfect for the whole family!

For more information on World Milk Day please see the following:
World Milk Day
Dairy Australian – World Milk Day

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