Eggplant and Walnut Pastitsio with Olive Oil and Yogurt Béchamel

Preparation info
  • Serves

    4 to 5

    • Difficulty


Appears in

By Aglaia Kremezi

Published 2014

  • About

Pastitsio didn’t enter my pantheon of dishes, ironically, until it left Greece. Faye Levy’s recipe for Macaroni and Eggplant Kugel, on the Jerusalem Post website, helped me to reinvent a Greek classic as a simple and vegetarian pastitsio. She suggests making the béchamel together with the sautéed onions, which leaves one less pan to clean. But more important, Levy suggests baking the dish in a bain-marie, which creates a creamy and moist pastitsio, a far c