Friday, July 28, 2017

Eggplant Macaroni with Parmesan and Tomato Sauce

INGREDIENTS2 pods minced garlic
4 dried red chili peppers
1 large eggplant (sliced thin)
5 chicken/beef seekh kababs (thawed from frozen) (optional)
1 can young Asian corn (baby corn) chopped
Dried parsley leaves, generous
3 cups crushed tomato paste
1 tablespoon garlic powder
1 teaspoon onion powder
1/2 cup powdered parmesan cheese
2 1/2 cups boiled macaroni
1/2 cup powdered parmesan cheese
COOK!
1. Add 1/4 cup oil, 2 pods minced garlic, 4 dried red chili peppers to a cooking pot and saute until garlic begins to brown.
2. Add 1 large eggplant (sliced thin) and continue to saute until eggplant begins to brown.
3. Add chunks of 5 chicken/beef seekh kababs (thawed from frozen) (optional) and continue to cook for another minute.
4. Add pre-boiled 2 1/2 cups whole wheat macaroni, and 1 can young Asian corn (baby corn), dried parsley leaves (generous sprinkle), and continue cooking while mixing well.
5. In a saucepan, add 3 cups crushed tomato paste, 1 tablespoon garlic powder, 1 teaspoon onion powder, and a pinch of salt. Cook on medium heat for about 3 minutes, adding some water if mixture begins to dry. Add 1/2 cup powdered parmesan cheese and mix well until it melts to form a cheesy gravy.
6. Add this tomato and parmesan sauce to the macaroni mixture and cook well together.
7. Conduct a taste test and adjust salt.
8. Serve in the pot, garnish with dried parsley leaves, and melt cheese on top!

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