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 food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Lightly brush with half the olive oil and season. Transfer the aubergines to a serving platter and scatter with some of the cheese. Cut off the ends of the aubergines, cut into large chunks. Cut the onion (s) into quarters.
Roasted aubergines with olives and capers #mycookbook is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Roasted aubergines with olives and capers #mycookbook is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook roasted aubergines with olives and capers #mycookbook using 10 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Roasted aubergines with olives and capers #mycookbook:
- Make ready 2 medium aubergines
- Take 1 large or 2 small onions
- Get 2 tbsps olive oil
- Get 2 cloves garlic, crushed
- Make ready 2-3 sprigs rosemary
- Take 1-2 tbsps capers
- Take 2-3 tbsps pitted black or green olives
- Take 1 tin chopped tomatoes
- Get 1 dessertspoon wine vinegar
- Make ready Coriander to serve
Add the olives, and the capers together with the tomato juice. Small aubergines are stuffed with Parmesan cheese, parsley, olives and capers, then baked in tomato sauce in this Italian dish from the Puglia region. Return eggplant to pan, add capers, and olives. Heat the vinegar with the sugar and add to eggplant mixture.
Instructions 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.
Return eggplant to pan, add capers, and olives. Heat the vinegar with the sugar and add to eggplant mixture. Serve hot or or cold, with slices of lemon. While eggplant drains, rinse capers in a sieve and transfer to a small bowl. Place in a small bowl, toss with salt and pepper, red-pepper flakes, garlic and a little olive oil.
So that is going to wrap it up with this exceptional food roasted aubergines with olives and capers #mycookbook recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
