To start making the Aubergine Layered Baked Corn Cheese Quinoa Pasta Recipe, prepare dinner the pasta as per the directions given.
For many of the penne pasta, water is boiled with salt and a 1/2 teaspoon of oil and the pasta is cooked for 8 to 10 minutes. Once cooked the water is strained from pasta.
Chop basil leaves, parsley leaves. Grate Mozzarella cheese. Slice the Aubergine into skinny oval slices.
Dilute the tomato paste with 100ml water. Take a non-stick pan add 2 spoons of oil and prepare the aubergine one after the other and toss them properly within the non-stick pan.
Toss it till its cooked, you’ll get a golden brown color.
Take a ceramic oven container and rub it with oil. Transfer the cooked aubergine into this pan and prepare subsequent to one another forming a layer of aubergine.
On the identical pan add 2 teaspoons of oil and add garlic. Sauté for a minute. Add corn and prepare dinner for 3 minutes.
Add the diluted tomato paste and prepare dinner till it turns into like a thick gravy.
Add chopped basil and parsley and prepare dinner for two minutes. Add salt and pizza topper. Switch off the fuel.
Add the pasta and blend effectively. Add this combine to the oven pan by which we now have already layered the aubergine. Sprinkle pepper.
Add shredded mozzarella cheese fully in such a means that we will see solely cheese on the highest.
Boil milk and blend the corn flour into it. Let it fully dilute with none lumps.
Pour the corn milk combination into the pasta spreading them all through the pan. Pre warmth oven at 180 diploma for five minutes.
Place the oven container into the oven and bake for 10 minutes or till the cheese melts.
Serve Aubergine Layered Baked Corn Cheese Quinoa Pasta with Cumin Spiced Potato And Leek Soup for an ideal weekend dinner.