Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, roasted aubergines with olives and capers #mycookbook. It is one of my favorites food recipes. This time, I am going to make it a little 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 current trending meals on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. Roasted aubergines with olives and capers #mycookbook is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. 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
- Make ready 1 large or 2 small onions
- Get 2 tbsps olive oil
- Make ready 2 cloves garlic, crushed
- Prepare 2-3 sprigs rosemary
- Take 1-2 tbsps capers
- Get 2-3 tbsps pitted black or green olives
- Get 1 tin chopped tomatoes
- Make ready 1 dessertspoon wine vinegar
- Get Coriander to serve
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. Place the stacks on a baking tray and drizzle with olive oil.
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.
Lay each stack on a plate and drizzle with pesto balsamic syrup to serve. These easy Roasted Aubergine and Courgettes are sprinkled with sumac and tossed with fresh herbs and a squeeze of lemon before serving. A wonderful vegetable dish which can be eaten hot or as part of a salad buffet. This is an excellent standby week night meal which takes moments to prepare. If aubergine is not a regular ingredient in your recipes there are many ways to incorporate it into your diet.
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