Reprinted from The Blood Type Diet Website (www.dadamo.com)

Lamb and Eggplant Pastistio
64 votes


Description:

Tomato based ground lamb casserole

Best Used By Blood Types:
  • Type A Non Secretor (2 beneficials)
  • Type AB (6 beneficials)
  • Type AB Non Secretor (10 beneficials)
  • Type B Non Secretor (8 beneficials)
  • Type O (3 beneficials)
Category:
  • Entree
Ingredients:

    For Lamb Sauce:
  • 1 large onion, chopped
  • 1 tablespoon extra-virgin olive oil
  • 1 pound lean ground lamb
  • 1 garlic clove, minced
  • 1-1/2 teaspoons salt
  • 1 teaspoon dried oregano, crumbled
  • 1/2 teaspoon ground cinnamon (B avoid, leave out)
  • 1/4 teaspoon sugar
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound eggplant, peeled and cut into 1/2-inch cubes
  • 1 (28 to 32 ounce) can crushed tomatoes
    For Cheese Sauce:
  • 2 Tablespoons unsalted butter
  • 2 Tablespoons all-purpose flour
  • 2 cups milk
  • 1 garlic clove
  • 1 whole clove
  • 1/2 pound feta cheese, crumbled
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs
    For Pasta:
  • 10 ounces penne (3 cups) (substitute spelt penne)
How to make it:

    To make lamb sauce:
  1. Cook onion in oil in a 4-quart heavy pot over moderately low heat, stirring, until softened, about 3 to 5 minutes.
  2. Add lamb and cook over moderately high heat, stirring and breaking up lumps, until no longer pink, about 5 minutes.
  3. Add garlic, salt, oregano, cinnamon, sugar, and pepper and cook, stirring, about 2 minutes.
  4. Stir in eggplant and tomatoes and gently simmer, covered, stirring occasionally, until eggplant is just tender, about 40 minutes.
  5. Remove lid and simmer, stirring occasionally, until sauce is thickened, about 15 minutes more.
  6. Season with the salt and pepper.
  7. Preheat oven to 425 degrees Fahrenheit.
  8. Make cheese sauce and cook pasta while lamb sauce is simmering:
  9. Melt butter in a 2-quart heavy saucepan over moderate heat, then stir in flour and cook, stirring, for 2 minutes.
  10. Whisk in milk and add garlic clove and whole clove, then bring to a boil, whisking constantly.
  11. Reduce heat and simmer, whisking occasionally, for 5 minutes.
  12. Add feta, salt, and pepper and cook, whisking vigorously, until cheese is well incorporated.
  13. Beat eggs in a large bowl and gradually add sauce to eggs, whisking.
  14. Cook pasta in a large pot of boiling salted water until just al dente, then drain in a colander.
  15. Toss half of pasta with lamb sauce and half with cheese sauce.
  16. Assemble pastitsio: Pour pasta with lamb sauce into a wide shallow 3-quart baking dish, spreading evenly.
  17. Spoon pasta with cheese sauce on top, spreading evenly.
  18. Bake pastitsio, uncovered, in middle of oven until bubbling and top is golden, about 25 to 30 minutes.
  19. Let stand for 5 minutes before serving.

BTD Core Ingredients Analysis:

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Eggplant1 A N B B B N N A
Oregano1 N N B B N B N B
Lamb1 A N N B B B B N
Sea Salt1 N N N N N N N N
Egg (chicken)1 N N N B N N N N
Onion (Red/Spanish/Yellow/Whit...1 ,2 B B N N N B B B
Garlic1 ,2 B N B B N B N B
Tomato/Tomato Juice1 ,2 ,3 A N N B A N N N
Feta Cheese  N N B B B B N A


BTD Variations and Substitutions Analysis:

Beverage Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Milk (Cow-Skim or 2%)- A A N N B N A A

Oil Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Olive Oil1 ,2 B B B B B B B B

Sweetener Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Sugar (Brown/White)- N A N A N A N A

Dairy Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Butter1 A A A A N N N N
Ghee (Clarified Butter)1 N N N B N B N N

Herb/Spice Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Clove- N N N N N N N N
Pepper (Black/ 'White') Commer...1 ,2 A A A A A A A A
Cinnamon1 N N N N A A N A
Pepper (Black/ Peppercorn) Fre...1 A N A N A N N N

Grain Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Wheat (White Flour Products)2 ,3 N A N A N A A A
Wheat (Semolina Flour Products...2 ,3 N A N A N A A A
Rice Cake/Flour2 ,3 B N B B B B N N
Spelt Flour/Products2 ,3 N N N N N N N A

[1] This recipe uses ingredients which may help limit bacterial overgrowth.
[2] This recipe uses ingredients rich in lignans.
[3] This recipe uses ingredients which are high in phytates.

  • This recipe is low in common allergens.
  • This recipe is gluten free.
  • This recipe uses ecologically friendly ingredients.

    If an ingredient is an avoid for your blood type, then try using a BTD compliant variant/substitute or leaving the item out of the recipe.

    Please Note:
    When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has been recently greatly enhanced. Also, the food lists changed somewhat a couple of years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended. Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of the all the new features and food lists. Please be patient with us until the process has been completed.

    Revision History:
    • Revised Nov 11, 2010 at 06:42 PM By: Joe