Monday, August 23, 2010

Aubergine (Eggplant) Pasta Bake

Aubergine (Eggplant) Pasta Bake
From: ScareyFaerie

I got the recipe from my Fat Club site and I made it according to the instructions apart from using canned tomatoes because I didn't have enough fresh ones, and I used halloumi instead of mozarella.

1 tsp Marmite
1 onion
2 garlic cloves
454g/1lb tomatoes
284ml/½ pint passata (tomato puree)
salt and freshly ground black pepper
340g/12oz penne pasta
fresh basil leaves
170g/6oz mozzarella cheese
1 aubergine

1. Dissolve the Marmite in a pan with 284ml/½ pint boiling water. Chop the onion, garlic and tomatoes and add to the pan with the passata and seasoning to taste. Bring to the boil, reduce the heat, and simmer for 12 minutes until slightly reduced.

2. Meanwhile, cook the pasta according to the packet instructions, drain and refresh under cold water, then add to the sauce.

3. Place half the pasta in an oven-proof dish. Top with half the aubergine and scatter over some basil leaves. Repeat with the remaining ingredients. Slice the mozzarella and place on the top. Season to taste, then bake for 20 minutes until the cheese has melted.

It's simple and effective, and I think it would work well with all sorts of veggies. I faithfully put the aubergine in but I am still not taken with the taste/texture of that particular thing. I'm stumped now, I have another aubergine at home and am wondering what to do with it. Curry, maybe?

BooFae also reports that she cubed her aubergine, but thinks it would work sliced as well. All you need to do is make sure it covers the pasta. Here's more information about cooking eggplant in case you've never done so.

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