Beef Pastitsio with Roasted Eggplant

Ingredients

Here are the following ingredients:

Meat Sauce

• 2 tbsp (30 mL) canola oil
• 4 lb (2 kg) Ground Beef (Medium)
• 8 oz (250 g) finely chopped onion, about 2 cups (500 mL)
• 2 tbsp (30 mL) dried oregano leaves
• 2 tbsp (30 mL) finely chopped fresh rosemary
• 2 tbsp (30 mL) minced garlic
• 4 tsp (20 mL) kosher salt
• 2 tsp (10 mL) freshly ground black pepper
• 1 tsp (5 mL) ground cinnamon
• ¼ tsp (1 mL) ground cloves
• ¼ cup (60 mL) tomato paste
• 6 cups (1.5 L) canned diced tomatoes
• 2 cups (500 mL) beef stock (no salt added)
• ¼ cup (60 mL) chopped fresh parsley

Roasted Eggplant

• 4 lb (2 kg) eggplant, cut into ½-inch (1 cm) pieces
• ½ cup (125 mL) olive oil
• 1 tbsp (15 mL) kosher salt
• 1 tsp (5 mL) freshly ground black pepper
• ½ tsp (2 mL) garlic powder

Bechamel

• 6 oz (175 g) butter
• 1 cup (250 mL) flour, all-purpose
• 6 cups (1.5 L) milk
• 2 tsp (10 mL) kosher salt
• ½ tsp (2 mL) freshly ground black pepper
• ¼ tsp (1 mL) ground nutmeg
• 4 oz (125 g) grated Parmesan cheese, about 1¼ cups (300 mL)
• 6 large egg yolks

Assembly

• 2 lb (1 kg) bucatini
• 6 large egg whites
• 8 oz (250 g) crumbled feta, about 2 cups (500 mL)

Service

• ⅓ cup (75 mL) finely chopped fresh parsley

Preparation

1. Meat Sauce: Heat oil in a large saucepan set over medium-high heat. Cook beef until browned. Drain off fat. Add onion, oregano, rosemary, garlic, salt, pepper, cinnamon and cloves. Cook for 10 minutes or until fragrant and onion is softened.
2. Stir in tomato paste; cook for 2 minutes or until deep red. Pour in diced tomatoes and stock; bring to a boil. Simmer, partially covered, for 1½ to 2 hours or until thick and flavourful. Stir in parsley. Cool, cover and refrigerate or cool slightly to assemble.
3. Roasted Eggplant: Toss eggplant with oil, salt, pepper and garlic powder. Arrange in a single layer on large parchment paper-lined sheet pans. Roast, in convection oven at 425°F (220°C), for 18 to 20 minutes or until tender. Cool, cover and refrigerate or cool slightly to assemble.
4. Bechamel: Melt butter in a large saucepan. Stir in flour; cook to make a classic roux. Whisk in milk, a splash at a time, until smooth; bring to a boil. Simmer, stirring constantly, until thickened.
5. Season with salt, pepper and nutmeg. Remove from heat and stir in Parmesan. Let cool for 15 minutes. Whisk in egg yolks. Cool, cover and refrigerate or cool slightly to assemble.
6. Assembly: Cook bucatini in boiling salted water until al dente. Drain and cool slightly. Beat egg whites just until slightly frothy. Toss pasta with egg whites and feta.
7. Transfer pasta to a greased deep, full-size hotel pan and arrange noodles so they are lined up in the same direction. Scatter Roasted Eggplant over pasta. Spread Meat Sauce over eggplant in an even layer. Pour Bechamel over top and smooth.
8. Bake, in conventional oven at 350°F (180°C), for 45 to 60 minutes or until top is golden brown and filling is heated through. Let stand for at least 30 minutes before slicing. Hold for service.

Service

1. Cut into 18 equal portions. Garnish each portion with 1 tsp (5 mL) parsley.

Beef Cuts