Aubergine and Macaroni Casserole Recipe


  • 12 oz macaroni
  • 1 very large aubergine or 2 medium
  • 12 oz tomatoes
  • 1 medium onion
  • 1 or 2 cloves of garlic
  • Salt and pepper
  • ¼ pint plain yogurt
  • 2 tablespoons grated Parmesan cheese


  1. Cook the macaroni is a large pan of salted boiling water until tender. Drain well.
  2. Slice the aubergine into thin slices. Put onto a plate and sprinkle with salt. Leave for at lease 30 minutes and then wash and drain well.
  3. Slice the tomatoes. Peel and finely chop the onion, peel and crush the garlic and combined the two in a small bowl.
  4. Pre-heat the oven to Gas Mark 5 (190°C/375°F).
  5. Grease an ovenproof dish.
  6. First put a layer of aubergine, then tomato, then macaroni and sprinkle with the onion and garlic mix. Continue to layer until the ingredients are used up, finishing with a layer of overlapping aubergine slices.
  7. Spread the yogurt over the top and sprinkle with the Parmesan cheese.
  8. Bake, uncovered, for 40 to 45 minutes until the aubergine is cooked and the top is golden brown.

Serves 4.

Posted in All Recipes, Pasta Recipes, Vegetarian Recipes

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