Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, roasted aubergine. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
This all-in-one side dish can double up as a veggie main course, perfect for summer. Enjoy roasted aubergine as is (with or without skin, according to taste) or scoop the flesh out of the skins to make aubergine dip or mash. Simple homemade oven chips Simple roasted butternut squash Simple sausage stuffed aubergines Rice pilaf with mushrooms and aubergines.
Roasted aubergine is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. Roasted aubergine is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook roasted aubergine using 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Roasted aubergine:
- Take 1 large aubergine
- Make ready 1 1/2 stick butter/ghee three quarters of a cup
- Prepare 1/4 tsp salt (more if needed)
- Get 1/4 tsp granulated garlic powder
- Get 1 tsp turmeric
- Make ready 1/2 cup chunky grated onion
- Make ready 1 tsp paprika
- Get 1/4 cup olive oil, extra virgin
- Make ready 1/4 tsp ground black pepper
- Get 1 3/4 cup extra sharpe cheddar cheese
Use the roasted eggplant cubes in salads, as a stand-in for home fries, or as a simple side all on their own. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. When you roast the eggplant at this temp/time, the cut surfaces get nice and crispy and the insides turn beautifully tender. If you like the crispy outer texture that roasted vegetables can sometimes get, cut the eggplant into smaller pieces (say, eighths instead of the quarters it calls for in the recipe) to maximize the surface area.
Instructions 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!
Take the eggplant out and stir it with a spatula or wooden spoon. Return it to the oven. (Note– if you have doubled the recipe and are roasting two batches of eggplant on two sheets, switch the sheets between racks at this point). This roasted eggplant is very easy to make: the hardest part is simply waiting for it to come out of the oven! This recipe gets the eggplant perfectly tender and charred. You can roast eggplant diced, like we have here, or sliced into rounds or long lengthwise pieces (planks).
So that is going to wrap this up with this special food roasted aubergine recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
