Hey everyone, I hope you are having an incredible day today. 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 will make it a bit unique. This is gonna smell and look delicious.
Free UK Delivery on Eligible Orders Explore global recipes, wines and sustainable eating. Lightly brush with half the olive oil and season. Transfer the aubergines to a serving platter and scatter with some of the cheese.
Roasted aubergines with olives and capers #mycookbook is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They are fine and they look fantastic. Roasted aubergines with olives and capers #mycookbook is something that I’ve loved my whole life.
To begin with this particular 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 cook that.
The ingredients needed to make Roasted aubergines with olives and capers #mycookbook:
- Make ready 2 medium aubergines
- Take 1 large or 2 small onions
- Get 2 tbsps olive oil
- Make ready 2 cloves garlic, crushed
- Take 2-3 sprigs rosemary
- Take 1-2 tbsps capers
- Get 2-3 tbsps pitted black or green olives
- Take 1 tin chopped tomatoes
- Prepare 1 dessertspoon wine vinegar
- Make ready Coriander to serve
Cook until the water evaporates, then add the extra virgin olive oil and sauté the onions in it for a minute or two. Add the tomato paste, capers, olives, pine nuts, raisins, and the blanched celery with a little of its reserved cooking water. 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.
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.
Add the olives, and the capers together with the tomato juice. Add the raisins, capers, olives and red wine vinegar, and season. Cut the aubergine into large chunks. Peel and finely chop the onion, then peel and finely slice the garlic. Pick and chop the parsley leaves and finely chop the stalks.
So that’s going to wrap this up for this special food roasted aubergines with olives and capers #mycookbook recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
