Eggplant and Macaroni Bake
by Tarla Dalal
Sliced eggplant sautéed in olive oil is layered with a tangy preparation of macaroni, topped with cheese and baked to create a picture-perfect delicacy! The mild flavour of pepper lingers in the eggplant slices even after it is sandwiched and baked with other ingredients, making it a very pleasant treat to the taste buds. Serve the Eggplant and Macaroni Bake fresh off the oven before it becomes watery.
Eggplant and Macaroni Bake recipe - How to make Eggplant and Macaroni Bake
Preparation Time: Cooking Time: Total Time:
Makes 2 servings
For The Eggplant Layer
4 thin brinjal (baingan / eggplant) slices
1 tbsp plain flour (maida)
1/4 tsp freshly ground black pepper (kalimirch)
2 tbsp olive oil
salt to taste
For The Macaroni Filling
1 cup cooked macaroni
1/2 cup pizza sauce
1 tbsp tomato ketchup
1 tsp dry red chilli flakes (paprika)
salt to taste
Other Ingredients
4 tbsp grated processed cheese
Method
For the eggplant layer
For the pasta layer
How to proceed
For the eggplant layer
- For the eggplant layer
- Combine the plain flour, salt and pepper powder in a plate and mix well.
- Coat each slice of eggplant with the plain flour mixture.
- Heat the olive oil on a non-stick tava (griddle) and cook the eggplant slices on a medium flame for 3 to 4 minutes or till both the sides turn light brown in colour.
- Remove from the flame and keep aside.
For the pasta layer
- For the pasta layer
- Heat a broad non-stick pan, add the pizza sauce, macaroni, tomato ketchup, chilli flakes and little salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
How to proceed
- How to proceed
- Divide the pasta layer into 2 equal portions and keep aside.
- Place 2 eggplant slices on a microwave safe plate. Put a portion of the prepared pasta layer on each of the slices and spread it evenly.
- Cover with the remaining 2 eggplant slices.
- Sprinkle 2 tbsp of grated cheese on each stuffed eggplant and microwave on high for 2 minutes.
- Serve immediately.
Nutrient values per serving
| Energy | 437 cal |
| Protein | 50.6 g |
| Carbohydrates | 44.1 g |
| Fiber | 4.3 g |
| Fat | 23.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 658 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.9 mg |
| Vitamin C | 37.1 mg |
| Folic Acid | 45.2 mcg |
| Calcium | 212.9 mg |
| Iron | 1.5 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 171.2 mg |
| Potassium | 252.7 mg |
| Zinc | 0.1 mg |
Outbrain
This is something different from what you make normally.. The tangy macaroni layered between the baked eggplant slices tastes something different.. It is fun to try such out of the box recipe at times..