Aubergine Layered Baked Corn Cheese Quinoa Pasta Recipe

byBooks •
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Preparation time

  • Total: Approximately 45 minutes
  • Preparation: 35 minutes
  • Cooking: 10 minutes

Ingredients

  • 1 Brinjal (Baingan / Eggplant)
  • 1 cup Sweet corn
  • 200 grams Mozzarella cheese
  • 250 grams Penne pasta - (quinoa based)
  • 2 teaspoons Homemade tomato puree
  • 1 teaspoon Dried oregano
  • 1 teaspoon Red Chilli flakes
  • 1/2 cup Basil leaves - tightly packed
  • 1/3 cup Parsley leaves - tightly packed
  • 100 ml Milk
  • 1 tablespoon Corn flour
  • 2 teaspoons Black pepper powder
  • 5 teaspoons Extra Virgin Olive Oil
  • Salt - to taste
  • 1 teaspoon Garlic

Instructions

  1. To begin making the Aubergine Layered Baked Corn Cheese Quinoa Pasta Recipe, cook the pasta as per the instructions given
  2. For most of the penne pasta, water is boiled with salt and a 1/2 teaspoon of oil and the pasta is cooked for 8 to 10 minutes
  3. Once cooked the water is strained from pasta
  4. Chop basil leaves, parsley leaves
  5. Grate Mozzarella cheese
  6. Slice the Aubergine into thin oval slices
  7. Dilute the tomato paste with 100ml water
  8. Take a non-stick pan add 2 spoons of oil and arrange the aubergine one by one and toss them nicely in the non-stick pan
  9. Toss it until its cooked, you will get a golden brown colour
  10. Take a ceramic oven container and rub it with oil
  11. Transfer the cooked aubergine into this pan and arrange next to each other forming a layer of aubergine
  12. On the same pan add 2 teaspoons of oil and add garlic
  13. Sauté for a minute
  14. Add corn and cook for 3 minutes
  15. Add the diluted tomato paste and cook until it becomes like a thick gravy
  16. Add chopped basil and parsley and cook for 2 minutes
  17. Add salt and pizza topper
  18. Switch off the gas
  19. Add the pasta and mix well
  20. Add this mix to the oven pan in which we have already layered the aubergine
  21. Sprinkle pepper
  22. Add shredded mozzarella cheese completely in such a way that we can see only cheese on the top
  23. Boil milk and mix the corn flour into it
  24. Let it completely dilute without any lumps
  25. Pour the corn milk mixture into the pasta spreading them throughout the pan
  26. Pre heat oven at 180 degree for 5 minutes
  27. Place the oven container into the oven and bake for 10 minutes or until the cheese melts
  28. Serve Aubergine Layered Baked Corn Cheese Quinoa Pasta with Cumin Spiced Potato And Leek Soup for a perfect weekend dinner

Other informations

The table below shows servings values and other necessary informations.

  • Servings
  • Cuisine
  • Course
  • Diet
  • 4
  • Italian Recipes
  • Lunch
  • Vegetarian
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