Macaroni and Aubergine Layer Recipe

macaroni and aubergine

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.


Posted in Vegetable Recipes, Aubergines, Recipes using Herbs, Garlic, Oven Baked Dishes, Pasta Dishes, Onions, Tomatoes

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