Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, roasted aubergines with olives and capers #mycookbook. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Lightly brush with half the olive oil and season. Transfer the aubergines to a serving platter and scatter with some of the cheese. Cut off the ends of the aubergines, cut into large chunks. Cut the onion (s) into quarters.
Roasted aubergines with olives and capers #mycookbook is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Roasted aubergines with olives and capers #mycookbook is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must first 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:
- Prepare 2 medium aubergines
- Get 1 large or 2 small onions
- Make ready 2 tbsps olive oil
- Make ready 2 cloves garlic, crushed
- Make ready 2-3 sprigs rosemary
- Make ready 1-2 tbsps capers
- Make ready 2-3 tbsps pitted black or green olives
- Make ready 1 tin chopped tomatoes
- Prepare 1 dessertspoon wine vinegar
- Get Coriander to serve
Add the tomato paste, capers, olives, pine nuts, raisins, and the blanched celery with a little of its reserved cooking water. Drizzle over a little olive oil, season well and toss to coat. Scatter with feta, add the aubergine, and gently toss again. In cutting board start putting your aubergines and cut them in cubes with sharp knife.
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.
Scatter with feta, add the aubergine, and gently toss again. In cutting board start putting your aubergines and cut them in cubes with sharp knife. In a deep pot add some olive onion and the onion and the garlic until it becomes brownish. Make sure you stir them all the time so they don't get burned. Add the olives, and the capers together with the tomato juice.
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