Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, roasted aubergines with olives and capers #mycookbook. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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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. Vegetarian recipes: Roasted aubergine and caper salad.
To get started with this particular recipe, we must prepare a few components. 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:
- Make ready 2 medium aubergines
- Get 1 large or 2 small onions
- Take 2 tbsps olive oil
- Take 2 cloves garlic, crushed
- Make ready 2-3 sprigs rosemary
- Make ready 1-2 tbsps capers
- Take 2-3 tbsps pitted black or green olives
- Get 1 tin chopped tomatoes
- Prepare 1 dessertspoon wine vinegar
- Get Coriander to serve
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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.
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. Brush each aubergine slice with olive oil on both sides and season with salt and. Slice the aubergines and parsnips lengthways. Quarter the peppers and remove the seeds and pith.
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