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Macaroni and brinjal mould

Recipe from: 7/1/2004 12:00:00 AM

Ingredients 16
Servings 6


  • 125
  • 3
    brinjals, thinly sliced lengthwise
  • salt
  • olive oil
  • 1
    onion, chopped
  • 1
    garlic clove, crushed
  • 500
    deboned chicken breasts, finely chopped, OR
  • 250
    back bacon
  • 1
    x 410 g can chopped tomatoes
  • 30
    tomato paste
  • freshly ground black pepper
  • 125
    frozen peas (optional)
  • 250
    grated mozzarella cheese
  • 125
    grated Cheddar cheese
  • 1
    egg, whisked
  • 125
    grated Parmesan cheese


Grease a 23 cm non-stick springform tin (an aluminium tin will cause the brinjal to discolour).
Cook the macaroni in salted water until just done, drain and set aside.
Arrange the brinjal slices on a work surface and sprinkle with salt.
Leave for 20 minutes, rinse well and pat dry with paper towels.
Heat 30 ml oil in a large frying pan and fry the brinjal in batches until brown on both sides.
Add more oil as needed.
Drain the brinjal on paper towels.
Sauté the onion and garlic in the same pan until soft.
Add the chicken, tomatoes, tomato paste, salt and pepper and simmer for 15 to 20 minutes.
Using a wooden spoon, mix the chicken mixture, cooked macaroni, peas, mozzarella and Cheddar cheeses, egg and half the Parmesan cheese.
Preheat the oven to 180 °C.
Line the bottom and sides of the springform tin with two-thirds of the brinjal so the slices overlap.
Sprinkle half the remaining Parmesan cheese over the brinjal slices.
Carefully spoon the macaroni mixture into the pan, pressing down firmly.
Arrange the remaining brinjal slices on top and sprinkle with the remaining Parmesan cheese.
Bake uncovered for 25 to 30 minutes or until golden brown.
Rest for five minutes before carefully unmoulding the dish and transferring it to a serving platter.

Read more on: bake  |  shallow-fry

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