How to make Greek Style Penne with Eggplant -
Penne and brinjals cooked in Greek style – simply irresistible.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Penne (पेने पास्ता ), Brinjals (बैंगन)
Cuisine : Italian
Course : Noodles and Pastas
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For more recipes related to Greek Style Penne with Eggplant checkout Basil Sunflower Seed Pesto Pasta, Whole Wheat Pasta With Roasted Vegetables, Pasta Cake, Pasta Prima Vera . You can also find more Noodles and Pastas recipes like Shanghai Pasta - SK Khazana Jowar Pumpkin Gnocchi Pizza noodles Pasta With Buttermilk And Spinach
Greek Style Penne with Eggplant Recipe Card
Italian cuisine has developed through centuries of social and political changes, with roots stretching to antiquity. Italian cuisine is simple and a number of dishes having only four to eight ingredients. They rely mostly on the quality of ingredients rather than elaborate preparation.
Noteworthy changes in Italian cuisine happened with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, which are now an integral part of this cuisine. Italian cuisine is known for its regional diversity each with a distinct taste. This cuisine today is probably one of the most popular in the world.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Greek Style Penne with Eggplant Recipe
Penne 200 grams
Brinjals 2 long
Olive oil 3 tablespoons
Salt to taste
Crushed black peppercorns as required
Tomato basil pasta sauce 1 bottle
Parsley a few spri
Cheese sauce
Feta cheese 100 grams
Butter 2 tablespoons
Refined flour (maida) 2 tablespoons
Milk 2 cups
Cloves 2
Garlic 1 clove
Egg 1
Method
Step 1
Preheat oven to 180°C. Heat plenty of water in a deep non stick pan. Place a colander in it and put the pasta in it. Add salt and let it cook.
Step 2
Cut eggplants into cubes. Heat oil in a non stick pan, add eggplant. Add salt and some freshly crushed black peppercorns and toss. Let it cook for 3-4 minutes.
Step 3
Add tomato basil sauce and mix. Rinse the bottle with ¼ cup water and add and cook. Heat 2 tbsps butter in another non stick pan, add refined flour and saute till the raw smells disappear. Add cloves and garlic clove and mix.
Step 4
Add half the milk and mix well so that there are no lumps. Add remaining milk and mix. Cook till the sauce gets cooked and thickens to the desired consistency. Pour the sauce into a bowl, remove the garlic and cloves and discard.
Step 5
Crumble feta cheese and add to the white sauce. Break the egg and mix well. Spread the eggplant mixture at the base of a baking dish. Drain the pasta and mix with the white cheesy sauce and mix well. Spread this over the eggplant layer in the baking dish.
Step 6
Sprinkle freshly ground black peppercorns on top. Chop a little parsley and sprinkle on top and bake in the preheated oven 10-15 minutes. Garnish with a sprig of curly parsley and serve hot.
Nutrition Info
Calories : 2503 Kcal
Carbohydrates : 86.6 gm
Protein : 260.4 gm
Fat : 129.7 gm
Other : 38.4
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
