Aubergine Layered Baked Corn Cheese Quinoa Pasta

After cooking black rice and millets based recipes for the blog, it’s time to focus attention on my kid’s choice of recipe. She has been patiently eating all my millet based or black rice based recipes without a fuss as I promised her the next whole will be recipes of her choice.

Thinly sliced fried Aubergine layered in baking tray and topped with a combination of cooked corn, tomato puree, pizza topper, basil , Quinoa pasta and finally baked with shredded mozzarella cheese this is today's recipe.

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I choose the Quinoa based pasta rather than the whole wheat or regular pasta as I felt very light and filling after consuming. Quinoa being rich in protein was my other reason to choose this. They are widely available in Cold Storage shops in Singapore. However if you cannot find them at your place you may very well replace it with your regular wheat based pasta’s. The cooking of pasta must be as per the instructions given in the pasta packet, rest all steps in the recipe remains the same in that case.

Aubergine on the other hand when lightly fried gives a smooth texture and goes well when combined with the pasta. If you are unable to find it you can ignore it but the taste will surely vary without it.

Aubergine Layered Baked Corn Cheese Quinoa Pasta

Recipe Cusine – International | Preparation time : 10

Cooking Time : 35 mins | Serves : 4

Ingredients Aubergine - 1 Sweet corn – 1 cup Mozzarella Cheese – 200gms Quinoa Penne Pasta – 250gms Thick Tomato Paste – 2 tsp Pizza topper spices -1 tblsp Basil Leaves – ½ cup tightly packed Parsely – 1/3 cup tightly packed Milk – 100 ml Corn Flour – 1 tblsp Pepper – 2 tsp Olive Oil – 5 tsp Salt to taste Garlic 1 tsp Water 100 ml.

Measurements 1 tsp = 5ml 1 tblsp – 15 ml 1 cup = 237 ml

Preparation

1.       Cook the pasta as per the instructions given. For most of the penne pasta, water is boiled with salt and a ½ tsp of oil and the pasta is cooked for 8 -10 mins. Once cooked the water is strained from pasta. 2.       Chop basil leaves, parsley leaves. Grate Mozzarella cheese. 3.       Slice the Aubergine into thin oval slices. 4.       Dilute the tomato paste with 100ml water. 5.       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 color. 6.       Take a ceramic oven container and brush it with oil. 7.       Transfer the cooked aubergine into this pan and arrange next to each other forming a layer of aubergine. 8.       Take a pan and add 2 tsp of oil and add garlic. Sauté for a minute. 9.       Add corn. Cook for 3 minutes. 10.   Add the diluted tomato paste and cook until it becomes like a thick gravy. 11.   Add chopped basil and parsley and cook for 2 minutes. 12.   Add salt and pizza topper. Switch off the gas. 13.   Add the pasta and mix well in the same heat. 14.   Add this mix to the oven pan in which we have already layered the aubergine. 15.   Sprinkle pepper. 16.   Add shredded mozzarella cheese completely in such a way that we can see only cheese on the top. 17.   Boil milk and mix the corn flour into it. Let it completely dilute without any lumps. 18.   Pour the corn milk mixture into the pasta spreading them throughout the pan. 19.   Pre heat oven at 180 deg for 5 minutes. 20.   Place the oven container into the oven and bake for 10 minutes or until the cheese melts. Aubergine Layered Baked Corn Cheese Quinoa Pasta is ready to be served hot.

Notes

• Make sure the aubergine is cut as thin slices.
• It is fine even if the aubergine is not cut in oval shape or fully but it must be thin.
• Adjust the quantity of pepper based on your taste.
• Once cooked, leave into the oven so that the warmth is maintained and the cheese does not get thickened.