Brinjal and pasta bake

Recipe from: 1/13/2000 12:00:00 AM
Ingredients 12
Servings 1


Serving Change
  • 3
    large aubergines, cut into long strips
  • salt
  • 1
    large onion, sliced into rings
  • 2
    extra-large eggs
  • 10
  • 400
    plain yoghurt
  • 250
    grated Cheddar cheese
  • salt and freshly ground black pepper
  • 15
    chopped fresh parsley
  • 10
    chopped fresh oregano
  • 250
    cooked medium-sized pasta shapes such as shells
  • fresh breadcrumbs


Liberally sprinkle the brinjal strips with salt and leave to drain in a colander for about 30 minutes. Wash and pat dry with paper towelling. Heat about 15 ml (1 T) oil in a pan and fry the onion rings until tender. Set aside. Brush the brinjal slices with olive oil and fry or bake until tender. Beat the eggs lightly. Mix the cornflour with a little of the yoghurt to form a paste add the remaining yoghurt, egg and cheese and season with salt and pepper. Arrange the onion rings, brinjal slices and cooked pasta shapes in layers and spoon a little of the yoghurt mixture over each pasta layer. End with a layer of pasta, pour over the remaining yoghurt mixture, sprinkle with herbs and fresh breadcrumbs and bake for about 30 minutes, or until set. Serves 6.

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