Roasted Aubergine with Sweet Onions
Roasted Aubergine with Sweet Onions

Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, roasted aubergine with sweet onions. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Roasted Aubergine with Sweet Onions is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Roasted Aubergine with Sweet Onions is something which I’ve loved my entire life. They are fine and they look fantastic.

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To get started with this recipe, we must first prepare a few ingredients. You can cook roasted aubergine with sweet onions using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Roasted Aubergine with Sweet Onions:
  1. Take 1 aubergine
  2. Make ready 2 tbsp olive oil
  3. Prepare 2 garlic cloves, sliced
  4. Prepare 1/2 onion, thinly sliced
  5. Take 1 tbsp balsamic vinegar
  6. Make ready 1 tsp sugar
  7. Get 1 tbsp tomato puree
  8. Get 30 g sultanas
  9. Make ready 6-7 cherry tomatoes, halved
  10. Make ready 2 tbsp pine nuts
  11. Prepare Chopped flat leaf parsley

Remove the aubergine from the grill and brush with the olive oil and lemon mixture and scatter with parsley, if using. Slice the aubergine in half lengthways, then cut each half into quarters lengthways. Cut each of those in half to make two shorter quarters. Place the aubergine onto the baking tray with the skin side down.

Instructions to make Roasted Aubergine with Sweet Onions:
  1. Preheat the oven to 190
  2. 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).
  3. Drizzle olive oil onto the aubergine and massage into the cuts. Place the sliced garlic into the cuts in the aubergine.
  4. Season the aubergine and place in the oven for 30 minutes in a large baking dish.
  5. 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.
  6. 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.
  7. Once cooked, remove from the oven and too the aubergine with the cooked onion mix. Finish with the pine nuts and the chopped parsley.

Cut each of those in half to make two shorter quarters. Place the aubergine onto the baking tray with the skin side down. Brush each piece with olive oil and season with salt and pepper. Try aubergine for a filling veggie meal worthy of Sunday lunch. Rustle up this protein-packed salad in just.

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