Sig's Roasted Eggplant and Tomato Snack
Sig's Roasted Eggplant and Tomato Snack

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, sig's roasted eggplant and tomato snack. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Sig's Roasted Eggplant and Tomato Snack is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Sig's Roasted Eggplant and Tomato Snack is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can have sig's roasted eggplant and tomato snack using 13 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Sig's Roasted Eggplant and Tomato Snack:
  1. Make ready 4 small or two large aubergines( eggplants)
  2. Take 2 tomatoes on the vine, chopped
  3. Get 4 pieces of sun-dried tomatoes, chopped
  4. Prepare 4 salted anchovy chopped
  5. Prepare 1 good pinch each of salt , fresh crushed black pepper and chilli powder
  6. Prepare 1 small handful of parmesan shavings ( optional)
  7. Take 4 tbsp good olive oil
  8. Make ready 4 close cap mushrooms sliced
  9. Prepare 1 large tablespoon of melted butter
  10. Make ready 2 clove of garlic chopped or crushed
  11. Take 1 tbsp dried parsley
  12. Take 1 cup of milk
  13. Get 1 tbsp of ordinary flour or cornstarch
Instructions to make Sig's Roasted Eggplant and Tomato Snack:
  1. preheat oven medium heat
  2. first cut you eggplant in half length ways cut it length ways until almost cut through and then short ways so that you left with little squares still attached to the skin sprinkle with salt and turn upside down on a plate for thirty minutes .
  3. gently fry the sliced mushrooms in a little oil, set aside .
  4. melt the butter and add the garlic , do not brown just soften., add the flour or starch and slowly add the milk until it has thickened
  5. add the mushrooms to sauce and season
  6. pat dry the aubergine and season with pepper and chilli powder
  7. turn into baking dish and sprinkle well with the olive oil
  8. push the tomatoes and the anchovies into the cuts at random
  9. sprinkle with parmesan if using
  10. put onto oven and bake for about 30 minutes until to the aubergine is nice and tender.
  11. you can use feta, Cheddar or goats cheese for extra flavour.
  12. serve hot with a crusty bread

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