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Macaroni and Brinjal Casserole

Recipe by
Total Time:
15-30 minutes
Serves:2
Rated 3 based on 100 votes
3
Course: Main Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Healthy Vegetable Hakka Noodles, Best Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Easy Khao Pad Goong (Thai Shrimp Fried Rice)

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3

Ingredients

  • short macaroni - 150 gm
  • large purple Brinjals - 500 gm
  • Capsicums - 250 gm
  • Onions - 250 gm
  • Peanut oil - 6 tbsp
  • Green chillies - 4 to 6
  • cumin powder - 1/2 tsp
  • coriander powder - 1 tsp
  • Coriander leaves few sprigs
  • Tomato sauce - 1/3 cup
  • Maida - 2 tbsp
  • Milk - 1 cup
  • top of Milk (Malai) - 3 tbsp
  • salt to taste
  • For topping :
  • potatoes, boiled, peeled and mashed - 200 gm
  • carrots, boiled, peeled and mashed - 200 gm
  • Butter - 2 tbsp
  • cheddar cheese - 25 gm
  • pepper to taste
  • salt to taste

How to Make

  • Cook macaroni as per the directions on the Pack.
  • Cut the brinjals into 3 cm pieces.
  • Sprinkle with 1 tsp salt and keep aside for 15 minutes.
  • Deseed the capsicums and cut into 2 cm pieces.
  • Cut the onions to match the capsicum pieces.
  • Heat the oil and saute the onions and capsicums till tender.
  • Squeeze out the moisture from brinjal pieces.
  • Add the pieces to the onion and capsicum mixture.
  • Cook till brinjals are just tender. (Avoid over cooking)
  • Add finely chopped green chillies, cumin and coriander powders.
  • Cook for 1 minute.
  • Add tomato sauce and Maida.
  • Mix till smooth. Add the milk, salt and pepper.
  • Give one boil and remove from fire. Add the chopped coriander leaves. Pour into a baking dish.
  • Mix all the ingredients for the topping together.
  • Carefully spread over the vegetable mixture.
  • Mark lines over the surface with a fork.
  • Bake in a mode oven (180 degrees centigrade) till light brown on top. Serve hot.