Recipe: Delicious Sig's Roasted Eggplant and Tomato Snack

Sig's Roasted Eggplant and Tomato Snack. Sig's Roasted Eggplant and Tomato Snack I wanted a tasty snack that I can prepare relatively quick. Before you jump to Sig's Roasted Eggplant and Tomato Snack recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy. In general, people have been trained to think that "comfort" foods are not good for the body and have to be avoided.

Place the seasoned tomato slices on the second baking sheet. In India, the eggplant is roasted over a simple wood fire, or sometimes buried in very hot embers. The tomatoes are simply held over a wood fire with chimta (tongs) until the skin blackens. You can cook Sig's Roasted Eggplant and Tomato Snack using 13 ingredients and 12 steps. Here is how you cook it.

Ingredients of Sig's Roasted Eggplant and Tomato Snack

1. It's 4 small of or two large aubergines( eggplants).
2. You need 2 of tomatoes on the vine, chopped.
3. It's 4 of pieces of sun-dried tomatoes, chopped.
4. You need 4 of salted anchovy chopped.
5. Prepare 1 of good pinch each of salt , fresh crushed black pepper and chilli powder.
6. Prepare 1 small of handful of parmesan shavings ( optional).
7. You need 4 tbsp of good olive oil.
8. It's 4 of close cap mushrooms sliced.
9. You need 1 large of tablespoon of melted butter.
10. It's 2 clove of of garlic chopped or crushed.
11. Prepare 1 tbsp of dried parsley.
12. You need 1 cup of of milk.
13. You need 1 tbsp of of ordinary flour or cornstarch.

Both vegetables are peeled, mashed together, and seasoned; that is all there is to it. Add a small sliced onion to the eggplant and tomato mixture. Toss with the olive oil mixture and roast as directed. Add red and/or green bell pepper strips to the eggplant and tomatoes.

Sig's Roasted Eggplant and Tomato Snack instructions

1. preheat oven medium heat.
2. 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 ..
3. gently fry the sliced mushrooms in a little oil, set aside ..
4. 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.
5. add the mushrooms to sauce and season.
6. pat dry the aubergine and season with pepper and chilli powder.
7. turn into baking dish and sprinkle well with the olive oil.
8. push the tomatoes and the anchovies into the cuts at random.
9. sprinkle with parmesan if using.
10. put onto oven and bake for about 30 minutes until to the aubergine is nice and tender..
11. you can use feta, Cheddar or goats cheese for extra flavour..
12. serve hot with a crusty bread.

Add a few strips of diced cooked bacon to the eggplant and tomatoes. Combine breadcrumbs with remaining cheese, nutmeg, zest, and parsley in a third dish. When the eggplant is done, add to the dish with the tomatoes, which will be cool by now. Add the rest of the olive oil, a good dose of black pepper, a touch more salt if necessary, and the chopped basil. The Stuffed Roasted Eggplant Rolls Recipe is a delicious roll where the eggplants are roasted and wrapped with a tangy feta cheese, flavored with basil and sun dried tomatoes.