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Aubergine (Eggplant) Pasta Cake

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Aubergine (Eggplant) Pasta Cake

Prep Time: Cook Time:


  • Eggplant, raw | 1.00 eggplant, peeled yield from 1-1/4 lb
  • Corn pasta | 10.50 oz
  • Goat cheese, soft | 4.00 oz
  • Tomato puree, canned without salt | 1.33 cup
  • Cheese, parmesan, grated | 4.00 tbsp
  • Spices, oregano, dried | 1.50 tsp, ground
  • Bread crumbs, dry | 1.00 oz
  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
Nutrition Facts (Per Serving)

Calories per serving: 302.34 mg

Fat per serving: 6.51 g

Saturated fat per serving: 3.59 g

Protein per serving: 10.85 g

Sodium per serving: 199.61 mg

Cholesterol per serving: 11.62 g


  1. Preheat the oven to 190*C/ 375*F/ Gas/ Mark 5. Grease and line a 20.5 cm/8 inch round spring-from cake tin.
  2. Trim the Aubergine and slice lengthwise of about 0.25 inch thickness. Place in a bowl, sprinkle with salt and set aside for 30 minutes to remove any bitter juices. Rinse well under cold running water and drain.
  3. Bring a saucepan of water to boil and blanch the aubergine slices for 1 minute. Drain and pat dry using absorbent kitchen paper. Set aside.
  4. Cook the pasta according to instructions on pack; for best results, pasta should be slightly undercooked. Drain well and return to the saucepan.
  5. Add the soft cheese and allow it to melt over pasta. Stir in the tomato puree, parmesan cheese, oregano and seasoning. Set aside
  6. Arrange aubergine over base and sides of a tin, overlapping the slice and making sure there are no gaps.
  7. Pile the pasta mixture into tin, press a little and sprinkle breadcrumbs. Bake for 20 minutes and leave to stand for 15 minutes.
  8. Loosen the cake around edges with a palette knife and release from tin. Turn out aubergine side uppermost and serve hot.

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