Recipe of Tasty Sig's Roasted Eggplant and Tomato Snack

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you a way to make a distinctive dish, Sig's Roasted Eggplant and Tomato Snack. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Sig's Roasted Eggplant and Tomato Snack Recipe. Sig's Roasted Eggplant and Tomato Snack I wanted a tasty snack that I can prepare relatively quick. Eggplant slices — Instead of salting, breading and frying, we roast thick slices of eggplant in a hot oven until golden brown and perfectly cooked in the middle.; Tomato sauce — You can use store-bought tomato sauce, a homemade marinara sauce or try our tomato and pepper sauce shown in the video and the recipe below.

You can cook Sig's Roasted Eggplant and Tomato Snack using 13 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Sig's Roasted Eggplant and Tomato Snack

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

Toss with the olive oil mixture and roast as directed.Add red and/or green bell pepper strips to the eggplant and tomatoes.Add a few strips of diced cooked bacon to the eggplant and tomatoes.Add toasted walnuts to the roasted eggplant and tomatoes before you sprinkle with Parmesan.

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.

Fill the eggplant cavity with the sautéed tomatoes.Line a baking tray with butter paper and lay out the eggplant slices.Add a small sliced onion to the eggplant and tomato mixture.

It should taste "like baba ganoush's Ukrainian third cousin." Photo and Styling by Joseph De Leo.Extra-virgin olive oil When the tomatoes are just about done, rinse and dry the eggplant slices well.In a large bowl, quickly mix with olive oil and kosher salt and fresh ground pepper (the eggplant soaks up the oil in an instant, so mix as soon as you add it!).Pour the eggplant onto a baking sheet lined with parchment paper and spread it into an even layer.You want them golden and soft.