Name: Aubergine Layered Baked Corn Cheese Quinoa Pasta recipe by Neeru Srikanth at BetterButter
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: Aubergine - 1 big; Sweet corn – 1 cup; Mozzarella Cheese – 200gms; Quinoa Penne Pasta – 250gms; Thick Tomato Paste – 2 tsp; Pizza topper spices -1 tblsp; Basil Leaves – ½ cup tightly packed; Parsely – 1/3 cup tightly packed; Milk – 100 ml; Corn Flour – 1 tblsp; Pepper – 2 tsp; Olive Oil – 5 tsp; Salt to taste; Garlic 1 tsp; Water 100 ml

Ingredients Serving: 4

Aubergine - 1 big
Sweet corn – 1 cup
Mozzarella Cheese – 200gms
Quinoa Penne Pasta – 250gms
Thick Tomato Paste – 2 tsp
Pizza topper spices -1 tblsp
Basil Leaves – ½ cup tightly packed
Parsely – 1/3 cup tightly packed
Milk – 100 ml
Corn Flour – 1 tblsp
Pepper – 2 tsp
Olive Oil – 5 tsp
Salt to taste
Garlic 1 tsp
Water 100 ml

Instructions

	Cook the pasta as per the instructions given. For most of the penne pasta, water is boiled with salt and a ½ tsp of oil and the pasta is cooked for 8 -10 mins. Once cooked the water is strained from pasta.
Chop basil leaves, parsley leaves. Grate Mozzarella cheese.
Slice the Aubergine into thin oval slices.
Dilute the tomato paste with 100ml water.
Take a non-stick pan add 2 spoons of oil and arrange the aubergine one by one and toss them nicely in the non-stick pan. Toss it until its cooked , you will get a golden brown color.
Take a ceramic oven container and rub it with oil.
Transfer the cooked aubergine into this pan and arrange next to each other forming a layer of aubergine.
On the same pan add 2 tsp of oil and add garlic. Sauté for a minute.
Add corn. Cook for 3 minutes.
Add the diluted tomato paste and cook until it becomes like a thick gravy.
Add chopped basil and parsley and cook for 2 minutes.
Add salt and pizza topper. Switch off the gas.
Add the pasta and mix well.
Add this mix to the oven pan in which we have already layered the aubergine.
Sprinkle pepper.
Boil milk and mix the corn flour into it. Let it completely dilute without any lumps.
Pour the corn milk mixture into the pasta spreading them through out the pan.
Add shredded mozzarella cheese completely in such a way that we can see only cheese on the top.
Pre heat oven at 180 deg for 5 minutes.
Place the oven container into the oven and bake for 10 minutes or until the cheese melts.
Aubergine Layered Baked Corn Cheese Quinoa Pasta is ready to be served hot.

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