These baked eggplants are delicious both warm and at room temperature, making them perfect to prepare in advance.
Roasted eggplants with tomatoes
Ingredients
- 2 onions
- 4-5 cloves garlic
- 3+3 teaspoons olive oil
- Salt and freshly ground black pepper
- 6 small tomatoes
- 4 small eggplants¾
- 2 bay leaves
Instructions
- Peel the onions and garlic and cut them into large pieces.
- Heat 3 tablespoons of olive oil in a skillet and sauté the onions over low heat until soft and translucent.Slice the tomatoes into ½ cm thick rounds and lightly season them with salt.Insert the tomato slices into the cuts in the eggplants.Place the stuffed eggplants on top of the onions in the baking dish. Season with salt and freshly ground black pepper, and add a few bay leaves.Drizzle the remaining olive oil over the eggplants.
- Transfer the onions to the bottom of a baking dish. Preheat the oven to 180°C (390°F).
- Trim the stems off the eggplants. Carefully slice each eggplant lengthwise into ½ cm (¼ inch) thick slices, stopping about 2 cm from the base so the slices remain attached.
- Slice the tomatoes into ½ cm thick rounds and lightly season them with salt.
- Insert the tomato slices into the cuts in the eggplants.
- Place the stuffed eggplants on top of the onions in the baking dish. Season with salt and freshly ground black pepper, and add a few bay leaves.
- Drizzle the remaining olive oil over the eggplants.
- Bake for about 1 hour, until tender.
- If you enjoy a stronger garlic flavor, press 1–2 additional cloves over the finished eggplants just before serving.
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This post was posted in Appetizers, Main Dish
Italian bell pepper salad
Another delicious recipe from the cookbook “Delices d’Italie” by Loukie Werle.
Italian bell pepper salad
A delicious salad, found in an Italian cookbook (Délices d'Italie by Loukie Werle).A recipe that will please everyone, vegetarian or not. The peppers are roasted under the grill and then mixed with a tomato. An appetizer that is best eaten cold, so it can be prepared ahead of time.
Ingredients
- 4 large bell peppers (of different colors)
- 1-2 tomatoes
- 1-2 cloves garlic
- 1 handful of basil leaves chiseled
- 1 handful of mint leaves chiseled
- 1 Tbsp capers (rinsed)
- Salt and fresh pepper
- 4 Tbsp olive oil
Instructions
- Preheat grill.
- Cut peppers in half lengthwise, remove seeds and membranes.Place peppers on a broiler rack, skin side up
- Roast until the skin is blackened. Remove the peppers from the oven and put them in a bowl, cover with plastic wrap and leave for about 20 minutes.
- Meanwhile, cut the tomatoes into small cubes.
- Chop the garlic cloves. Chop the basil and mint leaves
- Remove the skin from the peppers and cut them into strips
- Put all the chopped ingredients in a serving bowl. Add the capers. Season with salt and pepper then drizzle with olive oil.
- Cover with plastic wrap and let stand for about one hour before serving.
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This post was posted in Salads
Appetizer Shishito Peppers
You can find shishito peppers in your favorite grocery store. Prepare this super quick recipe in no time and your guests will love this delicious appetizer.
Did you know that 1 in 10 shishito peppers are really spicy?
Appetizer Shishito peppers
Minimal preparation for an excellent appetizer (or side dish).You can serve them with soy sauce for dipping.
Ingredients
- 6 oz Shishito peppers
- a bit of olive oil
- Salt and freshly ground black pepper
Instructions
- In a saute pan heat olive oil over medium-high heat.
- Add the shishito peppers and stir for 1-2 minutes, heating them up until they blister. Add salt and black pepper.
- Place the peppers on a paper towel to remove excess oil and serve.
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This post was posted in Appetizers