Olive & Aubergine Pastitsio

 

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Cypriot Style

Serves 6 – 10

Ingredients:

500g Pipe Rigate (pasta)

2 Veggie Stock

1.8L Water

1 Garlic Clove (chopped)

1/2 Onion (chopped)

2 c Aubergines (chopped)

1/2 c Kalamata Olives (chopped, pips discarded)

3 T Olive Oil

2 Tomatoes

1/2 c Water

1 T Tomato Paste

1/2 t Oregano

Salt and Pepper

1 Halloumi (goat cheese) grated

4 T Butter

4 T Plain Flour

5 c Milk

1/2 t Cinnamon powder

1 T Bread Crumbs

Method:

Pre heat your oven to 180°C

Pasta

Boil 1.8L of water, add 1 veggie stock, add your pasta

cook for 8 minutes (A few min less than the instructions on the packet)

cover and set aside

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Filling

Heat the olive oil, add the garlic and onions

cook till soft.

Add aubergines, sautè

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Add chopped tomatoes and olives, 1/2 c water, tomato paste and 1 veggie stock.

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add oregano, salt and pepper.

Allow to thicken slightly,

cover and remove from heat

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White Sauce

In a Sauce-pan

Melt the butter and flour

add 1 c of milk at a time, stirring continuously

once it starts to thicken, add 1 more cup of milk until all your milk is added.

turn off the heat

add the cinnamon and 1/2 your greated halloumi

mix well.

Combining

Your pasta, should have absorbed all the liquid, if not, strain it and put it back in the pot.

Add 1/2 c of white sauce to the pasta, and gently combine.

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In a large oven proof dish,

add 1/2 of the pasta, sprinkle 1/2 of the remaining halloumi,

layer the filling evenly on top of the halloumi

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Layer the rest of the pasta, cover with the rest of the white sauce, sprinkle with the rest of the halloumi and bread crumbs

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Bake in the oven (uncovered) for 35 minutes.

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Serve hot or cold

 

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