Recipe of Any-night-of-the-week Roasted Garlic Aubergine

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, roasted garlic aubergine. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Cook's note: Puree the leftover aubergine in a food processor and serve as a dip with vegetables, pita bread or crackers. Buy the ingredients for our Aubergine and roasted garlic dip recipe from Tesco today. Allow the aubergine to cool, then peel and discard the skin. Finely chop the flesh and transfer to a bowl.

Roasted Garlic Aubergine is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Roasted Garlic Aubergine is something which I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can have roasted garlic aubergine using 5 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Roasted Garlic Aubergine:

1. Get 1 aubergine, cut in half
2. Get 1 garlic clove, peeled and sliced
3. Prepare to taste Salt
4. Take to taste Ground black pepper
5. Take 1 good drizzle of olive oil

Adding roasted aubergines and a scattering of fresh coriander elevates this humble basic recipe and My favourite way to serve this Roasted Aubergine and Red Lentil Dhal is with brown rice, but. Transfer the chilli, garlic and oil to a large mixing bowl and add the cooked aubergine. Cool slightly so it can be handled; chop eggplant and garlic. Roast aubergine, bean and garlic timbales.

Steps to make Roasted Garlic Aubergine:

1. Slice the aubergine flesh, just enough to add the garlic slices.
2. Drizzle with olive oil and season with salt and pepper.
3. Roast in the oven at 190c for about 30-35 minutes.
4. Half way through cooking drizzle with more olive oil and cover with foil and continue to roast until soft and slightly browned on top.

Cool slightly so it can be handled; chop eggplant and garlic. Roast aubergine, bean and garlic timbales. Drizzle with a little of the olive oil and season. Add the whole peeled cloves of garlic to the tray and bake in a moderate oven. This recipe for Black Garlic Aubergine toast is inspired by Ottolengi's recipe.

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