Hello everybody, it’s John, 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 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 favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Roasted aubergines with olives and capers #mycookbook is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. You can cook roasted aubergines with olives and capers #mycookbook using 10 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Roasted aubergines with olives and capers #mycookbook:
- Get 2 medium aubergines
- Get 1 large or 2 small onions
- Get 2 tbsps olive oil
- Take 2 cloves garlic, crushed
- Take 2-3 sprigs rosemary
- Prepare 1-2 tbsps capers
- Prepare 2-3 tbsps pitted black or green olives
- Get 1 tin chopped tomatoes
- Prepare 1 dessertspoon wine vinegar
- Make ready Coriander to serve
A great side dish, or a lovely light lunch with some salad. 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.
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.
Look no further than roast aubergines with yogurt and harissa. Place the stacks on a baking tray and drizzle with olive oil. Lay each stack on a plate and drizzle with pesto balsamic syrup to serve. In a very large ovenproof skillet, heat the canola oil until nearly smoking. Season the sardines lightly with salt and pepper and add them to the skillet.
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