Roasted Aubergine with Sweet Onions

Name: Roasted Aubergine with Sweet Onions
Cuisine: British
Ingredients: 1 aubergine; 2 tbsp olive oil; 2 garlic cloves, sliced; 1/2 onion, thinly sliced; 1 tbsp balsamic vinegar; 1 tsp sugar; 1 tbsp tomato puree; 30 g sultanas; 6-7 cherry tomatoes, halved; 2 tbsp pine nuts; Chopped flat leaf parsley

Faye @cook_6461013

Taken from Hugh's River Cottage Light & Easy
www.femaleoriginal.wordpress.com
#helpfulcook

Faye @cook_6461013

Taken from Hugh's River Cottage Light & Easy
www.femaleoriginal.wordpress.com
#helpfulcook

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Ingredients

1aubergine
2 tbspolive oil
2garlic cloves, sliced
1/2onion, thinly sliced
1 tbspbalsamic vinegar
1 tspsugar
1 tbsptomato puree
30 gsultanas
6-7cherry tomatoes, halved
2 tbsppine nuts
Chopped flat leaf parsley

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Steps

1

Preheat the oven to 190
2

Slice the aubergine in half lengthways. On the inside sides of the aubergine slices, slice diagonally across the flesh to create a diamond pattern (don't cut all the way through the flesh).
3

Drizzle olive oil onto the aubergine and massage into the cuts. Place the sliced garlic into the cuts in the aubergine.
4

Season the aubergine and place in the oven for 30 minutes in a large baking dish.
5

While it is cooking, mix together the onions, tomato purée, sugar, balsamic vinegar sultanas and oil into a bowl. Then add the sliced tomatoes and stir.
6

After half an hour, add the mix to the surrounding area in the dish, not over the aubergine. Add 100ml of water to the mixture and return to the oven for a further 30 minutes.
7

Once cooked, remove from the oven and too the aubergine with the cooked onion mix. Finish with the pine nuts and the chopped parsley.