Wednesday, 9 May 2012

Aubergines Roast

I was cooking aubergines the other day and have decided to try to make a roast out of it and a few ingredients away and the results was a yummy roast and a new recipe. Try this with rice and salad and you’ll have a lovely tasty meal.

2 aubergines
3 cloves of garlic
½ red onions chopped
120g sweet corn
3 sticks of spring onions chopped
5 cherry tomatoes cut in half
1 tbsp pine nuts
113g breadcrumbs
2 tbsp vegetable oil
Black pepper
1 – Slice the aubergines and boil it in salted water until it looses all its water, which is when it gets a bit transparent
2 – In a frying pan (those with a higher side) fry the garlic and the onions on the vegetable oil until tender
3 – Add the aubergines, sweet corn, pine nuts, tomatoes, salt and black pepper and cook it stirring for about 10 minutes
4 – Turn the fire off and add the breadcrumbs
5 – Pour the mixture on a greased baking pan and cook it for 25 minutes at 180c.

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