This dish was created when i had nothing to eat except leftovers,,,
Ingredients
Serves 3
2 cups Macaroni (pipe pasta) i used Bambino
4 Long green eggplant (brinjal)-peeled and sliced (round)
3 large tomato finely chopped
2 onions finely chopped
2 tsp ginger garlic paste
1/4 tsp clove powder cinnamon powder together
1 tsp mixed herbs like thyme basil rosemary
1 tsp Kashmiri chilli powder
1/4 tsp turmeric powder
1 tbsp oil
Oil to deep fry
Salt to taste
Water for consistency
1 1/2 cup Grated cheese - cheddar n mozzarella
Pepper to taste
1 tsp olive oil
How to make
Take 1tbsp oil in a wok, Add chopped onion. let it turn transparent. Add ginger garlic paste and mix. Cook until onion turns light brown.
Add chopped tomato, turmeric, salt and chilli powder. mix. Saute until oil separates.
Add clove and cinnamon powder and 3/4th of the mixed herbs.
Add 1 cup water (teacup) and let it simmer.
In another wok, deep fry sliced eggplant.
Add it to the masala left to simmer. Boil for another 5 minutes until the eggplants absorb the flavor. Keep aside.
Boil 4 cups of water, add salt, 1 tsp oil and macaroni. when macaroni is 90% boiled, remove from flame, drain excess water.
Take a baking dish and spread the macaroni. Top with the masala. mix them gently but not completely.
Add a handfull of grated cheese and mix again.
Top with the remaining cheese, mixed herbs, pepper and drizzle olive oil.
Bake in a pre-heated oven for 20 minutes at 180C
Ingredients
Serves 3
2 cups Macaroni (pipe pasta) i used Bambino
4 Long green eggplant (brinjal)-peeled and sliced (round)
3 large tomato finely chopped
2 onions finely chopped
2 tsp ginger garlic paste
1/4 tsp clove powder cinnamon powder together
1 tsp mixed herbs like thyme basil rosemary
1 tsp Kashmiri chilli powder
1/4 tsp turmeric powder
1 tbsp oil
Oil to deep fry
Salt to taste
Water for consistency
1 1/2 cup Grated cheese - cheddar n mozzarella
Pepper to taste
1 tsp olive oil
How to make
Take 1tbsp oil in a wok, Add chopped onion. let it turn transparent. Add ginger garlic paste and mix. Cook until onion turns light brown.
Add chopped tomato, turmeric, salt and chilli powder. mix. Saute until oil separates.
Add clove and cinnamon powder and 3/4th of the mixed herbs.
Add 1 cup water (teacup) and let it simmer.
In another wok, deep fry sliced eggplant.
Add it to the masala left to simmer. Boil for another 5 minutes until the eggplants absorb the flavor. Keep aside.
Boil 4 cups of water, add salt, 1 tsp oil and macaroni. when macaroni is 90% boiled, remove from flame, drain excess water.
Take a baking dish and spread the macaroni. Top with the masala. mix them gently but not completely.
Add a handfull of grated cheese and mix again.
Top with the remaining cheese, mixed herbs, pepper and drizzle olive oil.
Bake in a pre-heated oven for 20 minutes at 180C
