Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, roasted aubergine. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Try our best roasted aubergine recipes for a filling main. We've included curries, pastas and salads - many of which are good for you, too - for easy midweek meals. Cut the stalks off the aubergines, then cut each aubergine in half lengthways and then into wedges.
Roasted aubergine is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Roasted aubergine is something that I have loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have roasted aubergine using 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Roasted aubergine:
- Get 1 large aubergine
- Prepare 1 1/2 stick butter/ghee three quarters of a cup
- Make ready 1/4 tsp salt (more if needed)
- Prepare 1/4 tsp granulated garlic powder
- Take 1 tsp turmeric
- Get 1/2 cup chunky grated onion
- Prepare 1 tsp paprika
- Take 1/4 cup olive oil, extra virgin
- Make ready 1/4 tsp ground black pepper
- Prepare 1 3/4 cup extra sharpe cheddar cheese
Not only is this Roasted Aubergine and Red Lentil Dhal healthy and easy to make - it's also family friendly too. I've kept the spicing mild and kept 'funny green bits' to a minimum! The quickest way to elevate (almost) any vegetable is to roast it. This roasted aubergine topped with a creamy satay sauce is your new favourite vegetarian dinner!
Steps to make Roasted aubergine:
- Preheat oven to 400° Fahrenheit.
- Puncture the aubergine all over. If you have a gas stove turn a burner on. Put the aubergine on the open flame charring the outside a bit, you can use the grill if you want.
- After charring add olive oil to the entire outside of aubergine. Wrap loosely with aluminum foil. Put into an oven safe dish. Put into oven, roast till it deflates.
- While the aubergine is roasting add to a pan onions, butter, garlic, turmeric, paprika, salt, and pepper. Saute for 7 minutes
- Cut the stem off. Split the aubergine in half cut the aubergine as shown in the picture. Scoop out the meat discard the skin.
- Then add the aubergine to the rest of the ingredients. Mash and cook, for 5 minutes. Add cheese put back in oven till cheese melts. Let sit 7 minutes, stir and serve hope you enjoy!
Quick enough for a weeknight but impressive enough that you could serve it to your fanciest of friends. Roasted Aubergine Soup: An autumn or winter arabesque dish, best paired with an unleavened flat bread such as pita, sangak, or naan. Can be served hot or chilled. Aubergines roasted in the oven, with just a little garlic and olive oil. Enjoy this delicious, light and healthy whole roasted aubergine recipe from Georgina Hayden's new book Stirring Slowly: recipes to restore & revive.
So that is going to wrap it up with this exceptional food roasted aubergine recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
