Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to make a special dish, roasted aubergine with sweet onions. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Roasted Aubergine with Sweet Onions is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Roasted Aubergine with Sweet Onions is something that I’ve loved my whole life. They’re nice and they look fantastic.
A whole peeled lemon, chopped up and added, flesh, juice and all, will work wonders on your cooking. Plus a warming winter roast with a difference. Try our best roasted aubergine recipes for a filling main.
To get started with this recipe, we must first prepare a few ingredients. You can have roasted aubergine with sweet onions using 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Roasted Aubergine with Sweet Onions:
- Prepare 1 aubergine
- Prepare 2 tbsp olive oil
- Prepare 2 garlic cloves, sliced
- Get 1/2 onion, thinly sliced
- Get 1 tbsp balsamic vinegar
- Prepare 1 tsp sugar
- Take 1 tbsp tomato puree
- Make ready 30 g sultanas
- Get 6-7 cherry tomatoes, halved
- Prepare 2 tbsp pine nuts
- Get Chopped flat leaf parsley
It's so simple, earthy and comforting I always go for a second bowl and the great thing about it is that I never feel guilty! It really is the perfect autumnal-pre winter recipe we all need at the moment! Harissa roasted aubergine with spiced, roasted chickpeas and quinoa topped with pomegranate and a spoon of yogurt. It's National Vegetarian week here in the UK so I have some lovely veggie recipes for you.
Steps to make Roasted Aubergine with Sweet Onions:
- Preheat the oven to 190
- Slice the aubergine in half lengthways. On the inside sides of the aubergine slices, slice diagonally across the flesh to create a diamond pattern (don't cut all the way through the flesh).
- Drizzle olive oil onto the aubergine and massage into the cuts. Place the sliced garlic into the cuts in the aubergine.
- Season the aubergine and place in the oven for 30 minutes in a large baking dish.
- While it is cooking, mix together the onions, tomato purée, sugar, balsamic vinegar sultanas and oil into a bowl. Then add the sliced tomatoes and stir.
- After half an hour, add the mix to the surrounding area in the dish, not over the aubergine. Add 100ml of water to the mixture and return to the oven for a further 30 minutes.
- Once cooked, remove from the oven and too the aubergine with the cooked onion mix. Finish with the pine nuts and the chopped parsley.
First up is this Harissa roasted aubergine with chickpeas and. Cook's note: Puree the leftover aubergine in a food processor and serve as a dip with vegetables, pita bread or crackers. She makes cheeseburgers with garlic mayonnaise, fried pickles and onion rings. Tasty grilled vegetables - eggplant, sweet pepper with herbs, garlic, tomatoes on wooden boards Top view on Hoe traditional Korean food, sweet and sour eggplant salad in ceramic bowl on wooden background. Nutritionist Rob Hobson cooks for gut health with this easy and VERY tasty vegan-friendly recipe.
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