Roasted Aubergines


1 kg aubergines
500 gr. tomatoes
100 gr. Gaeta olives (or black olives)
2 cloves garlic
4 or 5 basil leaves
3 tablespoons good olive oil

Wash and cut in half the aubergines. Cover them in salt for an hour. Squeeze out the water with your hands, cuts an X on the aubergines, arrange them in apan with a glass of water.ย  Then add: olives, tomatoes, finely chopped garlic, basil and oregano. Cook gently for 10 minutes untill water has evaporated. Then trasfer into a baking dish with olive oil and cook a for a furtherย  15 minutes in medium hot oven (180ยฐ C). Serve hot on a crusty bread.

  1. Chicca66 17 March 2010 at 13:19

    I really like these things, a big kiss ๐Ÿ˜›

  2. Six 17 March 2010 at 14:42

    Very tasty! Bravo Nello! Many kisses!!!

  3. Mariagrazia 17 March 2010 at 17:32

    I like this aubergine mandala, but I eat them only in season!

  4. Nello 18 March 2010 at 21:25

    xchicca. Hi chicca, I’ve read your comment just now ๐Ÿ˜› I’m so happy that you are here too ๐Ÿ˜›

    xsix. thanks ๐Ÿ˜›

    xmariagrazia. right observation ๐Ÿ˜›

  5. Susi 31 March 2010 at 12:18

    Nello, this recipe is very tasty…I’d like to have it right now, here on my desk….

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