How to Prepare Award-winning Sig's Roasted Eggplant and Tomato Snack

Hello everybody, hope you're having an amazing day today. Today, we're going to prepare a special dish, Recipe of Homemade Sig's Roasted Eggplant and Tomato Snack. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Sig's Roasted Eggplant and Tomato Snack, 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 Sig's Roasted Eggplant and Tomato Snack delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sig's Roasted Eggplant and Tomato Snack is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Sig's Roasted Eggplant and Tomato Snack estimated approx 25 mins.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Sig's Roasted Eggplant and Tomato Snack using 13 ingredients and 12 steps. Here is how you cook it.

I wanted a tasty snack that I can prepare relatively quick.

Ingredients and spices that need to be Take to make Sig's Roasted Eggplant and Tomato Snack:

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

Steps to make to make Sig's Roasted Eggplant and Tomato Snack

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

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