Pastichio with beef, aubergine and crispy cheese topping


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Pastichio with beef, aubergine and crispy cheese topping
Pastichio is the ultimate sharing dish. Usually made on weekends, when dinners can last until the wee hours of morning. We invite friends, serve with a salad and dig in. Our crispy cheese topping was born from trying to find an alternative to a traditional béchamel sauce which uses flour and butter. We buy Manouri from a local farmer a few villages north of Kardamili. A creamy, soft goat’s milk cheese, it can be difficult to source, so ricotta salata would make a decent substitute. We also make a vegetarian version of this dish which friends in the village still rave about!
Course Main Dishes
Cuisine Greek
Prep Time 1.5 hours
Cook Time 40 minutes
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Rating: 0
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Calories 550kcal
Protein 27g
Fat 28g
Carbs 43g
For the sauce
For the topping
For the sauce
For the topping
  1. First, remove the stalks from the aubergine, but leave the skins on. Cut into small cubes and place on a flat dish. Sprinkle a little salt over them, then cover with another plate and weigh that down with something heavy. Leave for 1 hour. This drains the aubergine of its high water content and takes away some of the bitterness.
  2. Just before the aubergine is ready, take a large pan and brown the meat on a high heat and set aside. Then sauté the onions and garlic with the salt in the olive oil until golden brown.
  3. Squeeze and drain the aubergine and add it to the onions and return the meat back to the pot. When the aubergine turns from white to a semi-transparent colour, add a small amount of the lager and stir.
  4. Add the tomatoes and tomato puree and give it another stir. Once the sauce begins to boil add the rest of the beer and lower the heat. Simmer for 20-30 mins until all the liquid has evaporated and you have a nice, thick chunky sauce. Just before it is cooked add the parsley.
  5. Meanwhile, Preheat the oven to 180℃, 350°F, gas mark 4 and then make the topping for the pastichio. In a large bowl, beat the eggs and add the yogurt, the feta and the manouri and mix thoroughly using a hand blender until you have a smooth cream.
  6. Boil the bucatini according to the packet instructions and drain. Now, place the bucatini in a 40x60x6cm casserole dish and sprinkle in half of the parmesan cheese. Mix together and make an even layer of the spaghetti on the bottom. On top, spoon over the beef and eggplant sauce. Finally, pour over the yogurt and cheese cream and dust with the rest of the parmesan cheese and the bread crumbs.
  7. Put it in the oven and bake for 30-40 minutes till the top starts to get golden brown. Remove from the oven and let it stand and cool of for 15-20 minutes before cutting into 12 pieces.
Recipe Notes

Nutrition Facts
Pastichio with beef, aubergine and crispy cheese topping
Amount Per Serving
Calories 550 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 17g 85%
Trans Fat 0.1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 148mg 49%
Sodium 1064mg 44%
Potassium 568mg 16%
Total Carbohydrates 43g 14%
Dietary Fiber 3g 12%
Sugars 11g
Protein 27g 54%
Vitamin A 29%
Vitamin C 24%
Calcium 41%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.

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