Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, roasted aubergines with olives and capers #mycookbook. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
A rich and sticky vegan aubergine stew with black olives, capers and pine nuts - perfect with pasta or crusty bread for dipping! I couldn't love aubergine any more than I do. A lot of people seem to have something against aubergine, but I think that's just because they're put off by the idea of having to.
Roasted aubergines with olives and capers #mycookbook is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Roasted aubergines with olives and capers #mycookbook is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can have roasted aubergines with olives and capers #mycookbook using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Roasted aubergines with olives and capers #mycookbook:
- Take 2 medium aubergines
- Make ready 1 large or 2 small onions
- Make ready 2 tbsps olive oil
- Take 2 cloves garlic, crushed
- Prepare 2-3 sprigs rosemary
- Take 1-2 tbsps capers
- Make ready 2-3 tbsps pitted black or green olives
- Take 1 tin chopped tomatoes
- Take 1 dessertspoon wine vinegar
- Prepare Coriander to serve
Small aubergines are stuffed with Parmesan cheese, parsley, olives and capers, then baked in tomato sauce in this Italian dish from the Puglia region. Brush each aubergine slice with olive oil on both sides and season with salt and. Roast aubergine and tomato bake with rocket and walnut. A great side dish, or a lovely light lunch with some salad.
Steps to make Roasted aubergines with olives and capers #mycookbook:
- Cut off the ends of the aubergines, cut into large chunks. Cut the onion(s) into quarters. Put them onto a roasting tray, add the rosemary and coat well with the olive oil
- Roast at 190 degrees for 40 minutes
- Take out of the oven and add all the other ingredients (except the coriander.) Mix everything together gently then put back into the oven for another 20 minutes.
- Serve with rice, couscous or any other grain, and sprinkle with chopped coriander.
Spread out the aubergine slices on two or three baking trays lined with baking paper. Try our best roasted aubergine recipes for a filling main. We've included curries, pastas and salads - many of which are good for you, too - for easy midweek meals. Look no further than roast aubergines with yogurt and harissa. Aubergines were introduced to the Mediterranean region by the Arabs in the Middle Ages and Sicilians use them a lot in their cooking.
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