Aubergine Layered Baked Corn Cheese Quinoa Pasta Recipe

Aubergine Layered Baked Corn Cheese Quinoa Pasta Recipe has aubergine topped with a combination of cooked corn, tomato puree, pizza topper, basil, quinoa pasta and finally baked with shredded mozzarella cheese. The bakes pasta can be served long with a perfect creamy soup and a bread stick for dinner.

Neeru Srikanth On Thursday, 25 August 2016 00:53

121 ratings.

Aubergine Layered Baked Corn Cheese Quinoa Pasta Recipe has thinly sliced fried Aubergine which is layered in a baking tray and topped with a combination of cooked corn, tomato puree, pizza topper, basil, quinoa pasta and finally baked with shredded mozzarella cheese.

Quinoa is rich in protein.They are widely available in Cold Storage shops. However, if you cannot find them at your place you may very well replace it with your regular wheat based pasta. Aubergine on the other hand when lightly fried gives a smooth texture and goes well when combined with the pasta.

Serve the Aubergine Layered Baked Corn Cheese Quinoa Pasta with Cumin Spiced Potato And Leek Soup for a perfect weekend dinner.

If you like this recipe, you can also try other Pasta recipes such as :

Cuisine: Italian Recipes

Course: Lunch

Diet: Vegetarian

Equipments Used: Hard Anodised Frying Pan / Omelette Pan, Oven Toaster Grill ( Baking Pizza, Breads, Cakes)

Prep in

35 M

Cooks in

10 M

Total in

45 M

Makes:

4 Servings

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

How to make Aubergine Layered Baked Corn Cheese Quinoa Pasta Recipe

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