Sig's Roasted Eggplant and Tomato Snack
Sig's Roasted Eggplant and Tomato Snack

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, sig's roasted eggplant and tomato snack. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Sig's Roasted Eggplant and Tomato Snack is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Sig's Roasted Eggplant and Tomato Snack is something which I have loved my entire life.

To begin with this recipe, we must prepare a few components. You can have sig's roasted eggplant and tomato snack using 13 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Sig's Roasted Eggplant and Tomato Snack:
  1. Make ready 4 small or two large aubergines( eggplants)
  2. Take 2 tomatoes on the vine, chopped
  3. Get 4 pieces of sun-dried tomatoes, chopped
  4. Get 4 salted anchovy chopped
  5. Make ready 1 good pinch each of salt , fresh crushed black pepper and chilli powder
  6. Get 1 small handful of parmesan shavings ( optional)
  7. Prepare 4 tbsp good olive oil
  8. Take 4 close cap mushrooms sliced
  9. Get 1 large tablespoon of melted butter
  10. Get 2 clove of garlic chopped or crushed
  11. Get 1 tbsp dried parsley
  12. Take 1 cup of milk
  13. Take 1 tbsp of ordinary flour or cornstarch
Instructions 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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