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Aubergine Layered Baked Corn Cheese Quinoa Pasta Recipe
Italian RecipesLunchVegetarian

Aubergine Layered Baked Corn Cheese Quinoa Pasta Recipe

A vegetarian Italian Recipes recipe with brinjal (baingan / eggplant), sweet corn, mozzarella cheese. Ready in 45 min, serves 4.

Curated byKavya Sharma🇮🇳

Calories
725kcal
Estimated Cost
₹375-525
Carbs91g
Protein36g
Fats24g
Servings Scaler
4

Instructions

28 steps
  1. 1

    To begin making the Aubergine Layered Baked Corn Cheese Quinoa Pasta Recipe, cook the pasta as per the instructions given

    sweet corn(1 cup)mozzarella cheese(200 grams)penne pasta - (quinoa based)(250 grams)corn flour(1 tablespoon)
  2. 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

    penne pasta - (quinoa based)(250 grams)salt - to taste
  3. 3

    Once cooked the water is strained from pasta

    penne pasta - (quinoa based)(250 grams)
  4. 4

    Chop basil leaves, parsley leaves

    basil leaves - tightly packed(1/2 cup)parsley leaves - tightly packed(1/3 cup)
  5. 5

    Grate Mozzarella cheese

    mozzarella cheese(200 grams)
  6. 6

    Slice the Aubergine into thin oval slices

  7. 7

    Dilute the tomato paste with 100ml water

    teaspoons homemade tomato puree(2)
  8. 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. 9

    Toss it until its cooked, you will get a golden brown colour

  10. 10

    Take a ceramic oven container and rub it with oil

  11. 11

    Transfer the cooked aubergine into this pan and arrange next to each other forming a layer of aubergine

  12. 12

    On the same pan add 2 teaspoons of oil and add garlic

    teaspoons homemade tomato puree(2)teaspoons black pepper powder(2)teaspoons extra virgin olive oil(5)garlic(1 teaspoon)
  13. 13

    Sauté for a minute

  14. 14

    Add corn and cook for 3 minutes

    sweet corn(1 cup)corn flour(1 tablespoon)
  15. 15

    Add the diluted tomato paste and cook until it becomes like a thick gravy

    teaspoons homemade tomato puree(2)
  16. 16

    Add chopped basil and parsley and cook for 2 minutes

    basil leaves - tightly packed(1/2 cup)parsley leaves - tightly packed(1/3 cup)
  17. 17

    Add salt and pizza topper

    salt - to taste
  18. 18

    Switch off the gas

  19. 19

    Add the pasta and mix well

    penne pasta - (quinoa based)(250 grams)
  20. 20

    Add this mix to the oven pan in which we have already layered the aubergine

  21. 21

    Sprinkle pepper

    teaspoons black pepper powder(2)
  22. 22

    Add shredded mozzarella cheese completely in such a way that we can see only cheese on the top

    mozzarella cheese(200 grams)
  23. 23

    Boil milk and mix the corn flour into it

    sweet corn(1 cup)milk(100 ml)corn flour(1 tablespoon)
  24. 24

    Let it completely dilute without any lumps

  25. 25

    Pour the corn milk mixture into the pasta spreading them throughout the pan

    sweet corn(1 cup)penne pasta - (quinoa based)(250 grams)milk(100 ml)corn flour(1 tablespoon)
  26. 26

    Pre heat oven at 180 degree for 5 minutes

  27. 27

    Place the oven container into the oven and bake for 10 minutes or until the cheese melts

    mozzarella cheese(200 grams)
  28. 28

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

    sweet corn(1 cup)mozzarella cheese(200 grams)penne pasta - (quinoa based)(250 grams)corn flour(1 tablespoon)

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