Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, sig's roasted eggplant and tomato snack. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
This dish of roasted eggplant and tomatoes are nicely seasoned with fresh or dried basil, garlic, olive oil, and Parmesan cheese. Use good fresh grated or shredded Parmesan cheese on these fabulous roasted vegetables. While basil is delicious in this dish, many other herbs go well with eggplant and.
Sig's Roasted Eggplant and Tomato Snack is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Sig's Roasted Eggplant and Tomato Snack is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few components. You can cook sig's roasted eggplant and tomato snack using 13 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Sig's Roasted Eggplant and Tomato Snack:
- Get 4 small or two large aubergines( eggplants)
- Get 2 tomatoes on the vine, chopped
- Make ready 4 pieces of sun-dried tomatoes, chopped
- Take 4 salted anchovy chopped
- Take 1 good pinch each of salt , fresh crushed black pepper and chilli powder
- Get 1 small handful of parmesan shavings ( optional)
- Get 4 tbsp good olive oil
- Prepare 4 close cap mushrooms sliced
- Make ready 1 large tablespoon of melted butter
- Prepare 2 clove of garlic chopped or crushed
- Make ready 1 tbsp dried parsley
- Take 1 cup of milk
- Get 1 tbsp of ordinary flour or cornstarch
I had some leftover Gina marinera sauce & added a can of diced fire roasted tomatoes with fresh sliced. Diethood » Recipes » Dinner » Vegetarian » Roasted Eggplant and Tomato Sauce Stacks. I love to pair eggplants with tomatoes. I mostly love the way they look together.
Steps to make Sig's Roasted Eggplant and Tomato Snack:
- preheat oven medium heat
- first cut you eggplant in half length ways cut it length ways until almost cut through and then short ways so that you left with little squares still attached to the skin sprinkle with salt and turn upside down on a plate for thirty minutes .
- gently fry the sliced mushrooms in a little oil, set aside .
- melt the butter and add the garlic , do not brown just soften., add the flour or starch and slowly add the milk until it has thickened
- add the mushrooms to sauce and season
- pat dry the aubergine and season with pepper and chilli powder
- turn into baking dish and sprinkle well with the olive oil
- push the tomatoes and the anchovies into the cuts at random
- sprinkle with parmesan if using
- put onto oven and bake for about 30 minutes until to the aubergine is nice and tender.
- you can use feta, Cheddar or goats cheese for extra flavour.
- serve hot with a crusty bread
This tomato sauce though… this stuff is pretty sophisticated and special. Eggplant is always a good, substantial vegetable to use for a vegetarian main dish The chickpeas and the feta provide plenty of protein Vegans can leave out the feta and Make the tomato sauce. This oven roasted eggplant recipe makes the perfect healthy low carb side dish. Added eggplant and tofu to cooked vegetables, stirred in fresh diced tomatoes, pineapple tidbits, sweet and sour sauce and served. Oven Roasted Tomato Sauce was one of my favorite things to make because juicy ripe tomatoes at their peak of flavor!
So that is going to wrap it up for this special food sig's roasted eggplant and tomato snack recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
