Eggplant and walnut pastitsio with olive oil and yogurt béchamel from Mediterranean Vegetarian Feasts (page 188) by Aglaia Kremezi

  • ground cumin
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  • whole milk
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  • Serves : 4-5

  • EYB Comments

    This recipe is part of the "Winter One-Pot Family Meals" menu on P21. Can substitute crushed red pepper flakes for Maras pepper flakes, other eggplant types for long Japanese eggplants, small elbow pasta for ditalini pasta, and aged cheddar cheese for pecorino. See "Pepper, mushroom, and walnut pastitsio" on P189 for variation.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pink fermented cabbage; Cucumber salad with feta and mint

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is part of the "Winter One-Pot Family Meals" menu on P21. Can substitute crushed red pepper flakes for Maras pepper flakes, other eggplant types for long Japanese eggplants, small elbow pasta for ditalini pasta, and aged cheddar cheese for pecorino. See "Pepper, mushroom, and walnut pastitsio" on P189 for variation.

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