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baby aubergine pattypans baby pepper tomato Pasta olive oil garlic basil pesto pistachios olives Parmesan cheese
Viewed: 3 - Published at: 7 years agoIngredients
- 4 baby aubergine / brinjals (eggplant) cut into rounds or into quarters
- 4 pattypans cut into rounds
- 1 baby pepper (I used an orange one however red or yellow will also suffice) cut into strips
- 1 tomato sliced into rounds
- 2 cup cooked pasta (my preference is fusilli)
- 1 tsp olive oil, extra virgin
- 1 tsp dried garlic flakes
- 1 tbsp basil pesto
- 1 1/2 tbsp chopped pistachios
- 5 stuffed olives
- 1 tbsp grated parmesan cheese
Method
- For the veg bake and halloumi portion:
- Grease a baking dish.
- Place brinjal / aubergine in dish.
- Drizzle with a little bit of olive oil and season with garlic salt and mixed dried herbs.
- Ps.
- I also like to add a bit of roasted cumin when seasoning this dish.
- Layer pattypans over brinjals followed by layer of haloumi slices then the sliced pepper and again drizzle with some olive oil and seasoning.
- Place tomato slices over peppers and finish layering with another layer of halloumi.
- Drizzle with olive oil, season as with previous layers and finish off with a sprinkling of paprika.
- Cover with foil and bake in a moderate oven until veggies are cooked through.
- (This will be about 45 mins)
- For the pasta portion:
- Place pasta in a dish, drizzle with olive oil and toss.
- Add in remaining ingredients and combine.
- Pasta is ready!
- You can serve together or even separately.
