Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, roasted aubergines with olives and capers #mycookbook. One of my favorites. This time, I am going to 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 recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Roasted aubergines with olives and capers #mycookbook is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can have roasted aubergines with olives and capers #mycookbook using 10 ingredients and 4 steps. Here is how you can achieve 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
- Prepare 2 tbsps olive oil
- Make ready 2 cloves garlic, crushed
- Take 2-3 sprigs rosemary
- Prepare 1-2 tbsps capers
- Prepare 2-3 tbsps pitted black or green olives
- Take 1 tin chopped tomatoes
- Make ready 1 dessertspoon wine vinegar
- Make ready 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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