Eggplant and Macaroni Bake
by Tarla Dalal
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Added to 14 cookbooks
This recipe has been viewed 6884 times
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.
- 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.
- 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.
- 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
|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|
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