Baked Noodles and Aubergine

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1 1/2 pounds eggplant
sea salt as needed
14 ounces whole-wheat noodles
1 large onion
1 clove garlic
3 tablespoons vegetable oil, or more if needed
2 large tomatoes
2 tablespoons tomato paste
1/2 teaspoon cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon cayenne pepper

Slice the eggplants, sprinkle with salt, and leave in a colander for at least half an hour to allow the bitter juice to drain away. Rinse well and pat dry.

Cook the noodles in boiling salted water until just tender. Drain and keep warm.

Chop the onion and garlic and sauté them in the oil until golden. Add the eggplant slices and fry until lightly browned on both sides, using a little more oil if necessary.

Skin and chop the tomatoes and add them to the eggplant mixture along with the tomato paste.

Season with the spices and add just a little water, simmering gentle until the eggplants are tender and you have a thick sauce. Place alternate layers of pasta and sauce in a greased casserole.

 Bake at 350F for about half an hour. Alternatively, cover with greaseproof paper and microwave for 7-8 minutes.

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