Filter
Reset
Sort ByRelevance
Gwen
Aubergine with lightly spicy tomato sauce
Grilled aubergine with ricotta, garlic, oregano, chili, tomato cubes and capers.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C.
-
Halve the aubergines in the length and cut the flesh crosswise without damaging the skin.
-
Place the aubergine halves with the cutting edge upwards on a baking tray covered with parchment paper.
-
Drizzle with oil and sprinkle with salt if necessary. Pour the ricotta from the tray next to the aubergine halves on the baking tray.
-
Bake 25-30 min. Under the center of the oven.
-
In the meantime, finely chop the garlic and the oregano leaves.
-
Heat the rest of the oil in a frying pan and fry the garlic, oregano and chilli flakes for 1 min.
-
Add the tomato cubes and heat for 3 minutes. Season with pepper and salt.
-
Remove the eggplants from the oven and spread the sauce over them. Divide the ricotta and capers over the sauce.
-
Garnish with the rest of the oregano leaves.
Blogs that might be interesting
-
20 minSide dishfresh white asparagus, medium sized egg, fresh flat parsley, capers, mustard, extra virgin olive oil,steamed white asparagus with herb dressing
-
15 minSide dishdouble espresso, almond milk, cinnamon stick, planed extra dark chocolate,double espresso with cinnamon and milk foam
-
50 minSide dishWhite bread, traditional olive oil, garlic,breadcrumb dip
-
20 minSide dishcapers, garlic, baking flour, fresh dill, Cherry tomatoes, coarse French mustard, apple cider vinegar, traditional olive oil, fresh spinach,yotam ottolenghi's roasted cauliflower
Nutrition
270Calories
Sodium15% DV360mg
Fat29% DV19g
Protein16% DV8g
Carbs4% DV13g
Fiber20% DV5g
Loved it