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Receta Aubergine Macaroni Bake
by Global Cookbook

Aubergine Macaroni Bake
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Ingredientes

  • 6 ounce Elbow macaroni
  • 2 Tbsp. Grated Parmesan cheese
  • 2 Tbsp. Chopped scallions
  • 1 Tbsp. + 1 teaspoon extra virgin olive oil
  • 1/4 tsp Black pepper
  • 2 c. Sliced aubergine, 1/2" thick
  • 2 med Sliced tomatoes, 1/2" thick
  • 1/2 tsp Basil
  • 3 ounce Shredded cheddar cheese
  • 1/4 tsp Paprika

Direcciones

  1. In a large pot of boiling water, cook macaroni 8-10 min, just till tender. Drain, and reserve 1/4 c. of the cooking liquid.
  2. Place cooking liquid in a large bowl, stir in Parmesan cheese, scal- lions, oil, and pepper. Add in macaroni, toss well to mix. Set aside.
  3. Spray large nonstick skillet with spray. Add in aubergine; cook 2-3 min on each side, till tender.
  4. Preheat oven to 400F. Spray an 8" square pan with nonstick spray.
  5. Layer half the tomatoes and aubergine in pan; sprinkle with basil.
  6. Spread macaroni on top; layer remaining tomato and aubergine over macaroni. Sprinkle with cheddar cheese and paprika. Bake 20-25 minutes., till bubbly.