Olive & Aubergine Pastitsio



Cypriot Style

Serves 6 – 10


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


Pre heat your oven to 180°C


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



Heat the olive oil, add the garlic and onions

cook till soft.

Add aubergines, sautè


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


add oregano, salt and pepper.

Allow to thicken slightly,

cover and remove from heat


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.


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.


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


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


Bake in the oven (uncovered) for 35 minutes.


Serve hot or cold




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