Eggplant And Veal Pastitsio Recipes

VEAL WITH EGGPLANT (AUBERGINE) AND OLIVES

Steps:

• Cut the eggplant into 1" pieces, sprinkle with salt, and let stand for 30 minutes.
• Rinse the eggplant under cold water, drain, and pat dry with a paper towel.
• Heat the oil in a large pan and add the eggplant.
• Cook until lightly browned, then remove the eggplant from the pan.
• Heat the extra oil in the same pan.
• Add the veal, onions and garlic and cook until browned all over. You may have to do this in two batches, depending on the size of your pan.
• Add the spices, garlic and bay leaves and cook, stirring, for 1 minute.
• Add the undrained diced tomatoes, tomato paste, water and wine.
• Stir until combined and simmer, covered, over low heat for 1 hour, stirring occasionally.
• Add the eggplant and simmer, covered, 20 minutes or until the eggplant and veal are tender.
• Add the lemon juice, olives, parsley and sugar with the salt and pepper to taste.
• Simmer until heated through.

EGGPLANT AND VEAL PASTITSIO

Steps:

• Roast eggplant:
• Put oven rack in middle position and preheat oven to 425°F.
• Toss eggplant with salt in a colander set over a bowl and let drain 30 minutes. Rinse eggplant, then squeeze handfuls of it to extract bitter liquid. Toss eggplant with oil in a bowl, then spread in 1 layer in a large shallow baking pan. Roast, stirring once, until tender and lightly browned, about 25 minutes. Stir into meat mixture and spread in baking dish.
• Cook pasta and make béchamel while eggplant bakes:
• Cook pasta in a large pot of boiling salted water until al dente, about 8 minutes, then drain.
• Bring milk and garlic to a simmer in a 2-quart heavy saucepan. Heat butter in a 3-quart heavy saucepan over moderate heat until foam subsides, then add flour, and cook roux, whisking, 1 minute. Add hot milk mixture in a fast stream, whisking vigorously to prevent lumps, and simmer béchamel, whisking occasionally, until thickened, 3 to 5 minutes. Discard garlic. Remove from heat and stir in feta and salt and pepper to taste, then whisk gradually into eggs in a large bowl. Stir in pasta, then spread evenly over meat mixture. Bake pastitsio until bubbling and golden brown, 30 to 35 minutes. Let stand 10 minutes before serving.

VEGETARIAN PASTITSIO

Steps:

• Preheat oven to 400°F.
• Heat olive oil and butter over medium heat in a large skillet.
• Add onions, eggplant, garlic and seasonings. Cover and let saute, stirring occasionally for about 10 minutes.
• Add tomatoes and lentils with a little liquid. Cook until very thick.
• Stir in tomato paste and heat through. Adjust seasonings to taste.
• Butter a large casserole of oblong baking dish and layer half of the noodles across the bottom. Sprinkle one third of the parmesan over the noodles. Layer half of the sauce over noodles and parmesan.
• Layer the remaining half of the noodles over the sauce, sprinkle with one third of the parmesan and cover with the remaining sauce. *You could refrigerate it at this point if you want to make it ahead of time.
• Custard Sauce:.
• Heat butter in a saucepan over low heat, stir in flour, and let roux cook a few minutes.
• Pour in heated milk, stirring with a whisk.
• Slowly whisk sauce into beaten eggs.
• Pour sauce over entire casserole. It should drain through to the bottom and bind the whole thing together. If it sits on top, slide a butter knife in and out of the layers in a few places.
• Sprinkle with remaining parmesan and cover.
• Bake for 1 hour.
• Serve very hot.

LAMB AND EGGPLANT (AUBERGINE) PASTITSIO

Steps:

• Make lamb sauce: Cook onion in oil in a 4-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes.
• Add lamb and sauté over moderately high heat, stirring and breaking up lumps, until no longer pink, about 5 minutes.
• Add garlic, salt, oregano, cinnamon, sugar, and pepper and sauté, stirring, 2 minutes.
• Stir in eggplant and tomatoes and gently simmer, covered, stirring occasionally, until eggplant is just tender, about 40 minutes.
• Remove lid and simmer, stirring occasionally, until sauce is thickened, about 15 minutes more.
• Season with salt and pepper.
• Sauce can be prepared one day ahead if desired.
• Preheat oven to 425°F Make cheese sauce and cook pasta while lamb sauce is simmering:.
• Melt butter in a 2-quart heavy saucepan over moderate heat, then stir in flour and cook, stirring, 2 minutes.
• Whisk in milk and add garlic clove and whole clove, then bring to a boil, whisking constantly.
• Reduce heat and simmer, whisking occasionally, 5 minutes.
• Add feta, salt, and pepper and cook, whisking vigorously, until cheese is well incorporated.
• Beat eggs in a large bowl and gradually add sauce to eggs, whisking.
• Cook pasta in a large pot of boiling salted water until just al dente, then drain in a colander.
• Toss half of pasta with lamb sauce and half with cheese sauce.
• Assemble pastitsio: Pour pasta with lamb sauce into a wide shallow 3-quart baking dish, spreading evenly.
• Spoon pasta with cheese sauce on top, spreading evenly.
• Bake pastitsio, uncovered, in middle of oven until bubbling and top is golden, 25 to 30 minutes.
• Let stand 5 minutes before serving.

BRAISED VEAL SHANKS

Steps:

• Make shanks:
• Put oven rack in middle position and preheat oven to 350°F.
• Pat shanks dry. Stir together flour, 2 teaspoons salt, and 1 teaspoon pepper on a sheet of wax paper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. While oil heats, dredge 4 shanks in flour mixture, shaking off excess. Brown shanks in oil on all sides, turning with tongs, about 8 to 10 minutes. Transfer to a large (17- by 12- by 2-inch) roasting pan. Add 2 tablespoons oil to skillet and repeat with remaining 4 shanks. Discard remaining flour mixture.
• Add remaining 2 tablespoons oil to skillet and cook onion, garlic, anchovies, bay leaves, 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper over moderate heat, stirring occasionally, until onion is softened, 6 to 8 minutes. Add wine and boil, scraping up any brown bits, until reduced by half, about 2 minutes. Stir in tomatoes, water, zest strips, and remaining teaspoon salt and bring to a boil, then pour mixture over shanks. Tightly cover pan with foil and braise in oven 1 hour. Turn shanks over, cover, and continue to braise until meat is very tender, about 1 1/2 hours more.
• Remove from oven and skim fat from surface of sauce, then transfer shanks and sauce to a large platter. Discard bay leaves.
• Make gremolata:
• Stir together parsley, grated zests, and garlic and sprinkle over shanks.