Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, roasted aubergines with olives and capers #mycookbook. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look 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 well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Roasted aubergines with olives and capers #mycookbook is something that I have loved my entire life.
To begin with this particular recipe, we must 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:
- Prepare 2 medium aubergines
- Get 1 large or 2 small onions
- Make ready 2 tbsps olive oil
- Make ready 2 cloves garlic, crushed
- Make ready 2-3 sprigs rosemary
- Prepare 1-2 tbsps capers
- Take 2-3 tbsps pitted black or green olives
- Take 1 tin chopped tomatoes
- Prepare 1 dessertspoon wine vinegar
- Get Coriander to serve
Black Kalamata olives, capers, feta and juicy tomatoes bring a taste of the Mediterranean to this aubergine salad. These roasted baby aubergines are a wonderful addition to a mezze table or can be served alongside lamb or couscous at any Middle-Eastern style dinner. Brush each aubergine slice with olive oil on both sides and season with salt and. Try our best roasted aubergine recipes for a filling main.
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.
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. Slice the aubergines and parsnips lengthways. Quarter the peppers and remove the seeds and pith. Brush the vegetables lightly with oil and roast in the oven until tender, or cook on a griddle or under the grill.
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