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Aubergine Pasta Cake

Diet.Chef's picture
Ingredients
  Aubergines 1 Medium (Eggplant)
  Pasta shapes 10 1⁄2 Ounce (300 Gram, Tri Color)
  Low fat soft cheese with garlic and herbs 4 Ounce (115 Gram)
  Passata 12 Fluid Ounce (350 Milliliter, 1 1/3 Cups, Sieved Tomatoes)
  Grated parmesan cheese 4 Tablespoon
  Dried oregano 1 1⁄2 Teaspoon
  Dry white breadcrumbs 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Preheat the oven to 190°C/375°F/Gas Mark 5.
2) Grease and line an 8 inch round spring-form cake tin.

MAKING
3) Trim, cut and slice the aubergine into 1/4 inch thick slices. Put them in a bowl, sprinkle a little salt, and keep aside for about 30 minutes, then rinse and drain them well.
4) In a saucepan, boil the water and blanch the aubergine slices for 1 minute. Drain and dry them well with the kitchen paper, keep aside.
5) Boil the pasta as per the packet instructions. Then drain well and return to the pan, sprinkle the soft cheese to melt over the pasta.
6) Stir in the passata, Parmesan cheese, oregano and seasoning, keep aside.
7) Closely line the aubergine slices on the base and sides of the prepared tin, then evenly spread the pasta mixture and sprinkle with breadcrumbs.
8) Bake in the preheated oven for 20 minutes, then allow to stand for 15 minutes.
9) Loosen the paste cake round the edge, then turn out the aubergine side up on a plate.

SERVING
10) Serve immediately in a nice plate.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Snack
Method: 
Baked
Dish: 
Cake
Restriction: 
Vegetarian
Ingredient: 
Cheese
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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