:: AUBERGINE PARMIGIANA PASTABAKE

September 24, 2007 at 12:15 pm 3 comments

GOOD MORNING! What a morning! It’s one of those days that you just know are gonna GREAT! For you, today I have another Aubergine dish, which is more of a adaptation of the Aubergine Parmigiana I posted about last month. This is more like a full meal version of the original recipe!

I have to admit ever since discovering Aubergine Parmigiana, I have been hooked, and am planning to blitz it at some stage and see if it works as a sauce also, stay tuned.AUBERGINE PARMIGIANA PASTA BAKE

  1. 5 dried tagliatelle balls
  2. 2 Large Aubergines
  3. A good splash of Olive Oil
  4. 2 Cloves of Garlic
  5. 1 Red Onion sliced thinly in half moons
  6. 2 400g Tins of Chopped Tomatoes
  7. 2 Teaspoons of dried Oregano
  8. 2 Teaspoons of fresh parsley finely chopped
  9. 1/3 of a cup of grated Parmesan cheese

Before you even put on your apron, put some water on the boil and cook the tagliatelle, and leave to the side.

Slice the aubergine in half length ways and scrape out the flesh, chop into chunks, and leave to one side. Oil and salt the skins and place on a baking tray.

In a large frying pan, fry the garlic in olive oil for about 30 secs then add the onion and fry for another 1 minute. Then add the aubergine chunks and fry till brown. Add the Tomatoes and Oregano and simmer for about 15 mins till reduced.

Add the pasta to the tomato and aubergine mix and make sure everything is combined well, then add the mix to the aubergine skins and top with shavings of a good quality Parmesan cheese.

Then pop the baking tray into the oven for about 30 mins at 200 Celsius.

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Entry filed under: aubergine, dinner, recipe.

:: Classic Dijon Balsamic Dressing :: ENTERTAINING MADE EASY!

3 Comments Add your own

  • 1. PASSIONATE BAKER....and beyond.  |  November 1, 2007 at 12:33 pm

    WOW…doesn’t this look just so great! I know the sort of days u mean…have been lucky enough to have a couple of those rare days!! Your blog is lovely…am having a great time here!

    Reply
  • 2. Kat  |  January 27, 2009 at 4:49 am

    I get seasonal fruit and vegs delivered to my apartment every week, and it’s a lottery, they give me whatever’s in season and I have to go with it. I got an eggplant in the box this week and tried out this recipe. It was tops! I already love eggplant any way, but this is one of the best recipes ever! The flavors were vibrant and fresh. Just awesome. Props to you!

    Reply
  • 3. Anonymous  |  August 21, 2009 at 1:09 pm

    I tried this recipe using jacket potato skins and also with large pasta shells on another occasion instead of using aubergine skins becuase im not a massive fan of them and i have to say they tasted really good!

    Reply

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