Name: Mini pastitsio
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 1 large eggplant, thinly sliced; 1 tablespoon olive oil; 1 onion, chopped; 500 gram beef mince; 400 gram can diced tomatoes; 1 tablespoon tomato paste; 1 tablespoon chopped parsley; 1 teaspoon ground cinnamon; 3 cup cooked macaroni; 1/2 cup grated tasty cheese; 1/2 cup grated parmesan cheese; White sauce; 90 gram butter; 1/3 cup plain flour; 2 cup milk

Ingredients

1 large eggplant, thinly sliced

1 tablespoon olive oil

1 onion, chopped

500 gram beef mince

400 gram can diced tomatoes

1 tablespoon tomato paste

1 tablespoon chopped parsley

1 teaspoon ground cinnamon

3 cup cooked macaroni

1/2 cup grated tasty cheese

1/2 cup grated parmesan cheese

White sauce

90 gram butter

1/3 cup plain flour

2 cup milk

Method

1.Preheat oven to moderate, 180°C. Grease six 1-cup ramekins.

2.Arrange eggplant on trays and sprinkle with salt; stand 15 minutes. Rinse well and pat dry.

3.Preheat grill to high. Brush eggplant with oil; place on an oven tray. Grill 4-5 minutes, turning once.

4.Heat oil in a saucepan on high. Saute onion 3-4 minutes, until tender. Add mince; cook 4-5 minutes, breaking up lumps with a spoon. Stir in tomatoes, paste, parsley and cinnamon; simmer 4-5 minutes, until thickened slightly. Season to taste.

5.Meanwhile, to make white sauce, melt butter in a saucepan on high. Add flour; cook, stirring, 1 minute. Remove from heat. Blend in milk until smooth. Return to heat, cook, stirring constantly, until sauce boils and thickens. Reduce heat, simmer 3 minutes. Season to taste.

6.Place half the eggplant in prepared dishes; top with macaroni, mince and remaining eggplant. Cover with sauce; sprinkle with combined cheeses. Bake 15-20 minutes, until golden. Accompany with salad, if liked.

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Ingredients

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