Macaroni and Aubergine Layer Recipe

Enough for 4. Serve hot garnished with parsley and accompany with a side salad.

Ingredients for Macaroni and Aubergine Layer:

• 12 oz (340 g) aubergines, sliced
• 6 oz (170 g) macaroni
• 3 tablespoons olive oil
• 1 onion, peeled and sliced
• 1 or 2 cloves of garlic, crushed
• Salt and pepper
• 8 oz (225 g) tomatoes, sliced
• ¼ pint (140 ml) natural yoghurt
• ¼ pint (140 ml) semi-skimmed milk
• 6 oz (170 g) grated hard cheese (cheddar)

Method for Macaroni and Aubergine Layer:

1. Sprinkle the aubergine slices with salt and leave for 30 minutes.
2. Cook the macaroni in boiling salted water for around 8 minutes until al-dente, drain.
3. Rinse and dry the aubergines.
4. Heat the oil in a large frying pan and quickly toss the aubergine and onion slices in the oil for 2 or 3 minutes. Add the garlic.
5. Mix the yoghurt, milk and two-thirds of the cheese.
6. Layer the aubergine and onions, pasta and tomatoes in an oven-proof dish, seasoning the layers.
7. Pour in the yoghurt mixture and top with the remaining grated cheese.
8. Bake in a pre-heated oven at Gas Mark 5/190°C/375°F for about 45 minutes until golden.

Serves 4. Accompany with a side salad.