Step-by-Step Guide to Prepare Homemade Roasted Aubergine with Sweet Onions

Hey everyone, it is Drew, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, Recipe of Any-night-of-the-week Roasted Aubergine with Sweet Onions. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Roasted Aubergine with Sweet Onions, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Roasted Aubergine with Sweet Onions delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must first prepare a few components. You can cook Roasted Aubergine with Sweet Onions using 11 ingredients and 7 steps. Here is how you can achieve it.

Taken from Hugh's River Cottage Light & Easy www.femaleoriginal.wordpress.com #helpfulcook

Ingredients and spices that need to be Get to make Roasted Aubergine with Sweet Onions:

1. 1 aubergine
2. 2 tbsp olive oil
3. 2 garlic cloves, sliced
4. 1/2 onion, thinly sliced
5. 1 tbsp balsamic vinegar
6. 1 tsp sugar
7. 1 tbsp tomato puree
8. 30 g sultanas
9. 6-7 cherry tomatoes, halved
10. 2 tbsp pine nuts
11. Chopped flat leaf parsley

Instructions to make to make Roasted Aubergine with Sweet Onions

1. Preheat the oven to 190
2. Slice the aubergine in half lengthways. On the inside sides of the aubergine slices, slice diagonally across the flesh to create a diamond pattern (don't cut all the way through the flesh).
3. Drizzle olive oil onto the aubergine and massage into the cuts. Place the sliced garlic into the cuts in the aubergine.
4. Season the aubergine and place in the oven for 30 minutes in a large baking dish.
5. While it is cooking, mix together the onions, tomato purée, sugar, balsamic vinegar sultanas and oil into a bowl. Then add the sliced tomatoes and stir.
6. After half an hour, add the mix to the surrounding area in the dish, not over the aubergine. Add 100ml of water to the mixture and return to the oven for a further 30 minutes.
7. Once cooked, remove from the oven and too the aubergine with the cooked onion mix. Finish with the pine nuts and the chopped parsley.

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