Sig's Roasted Eggplant and Tomato Snack Recipe

Name: Sig's Roasted Eggplant and Tomato Snack
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small or two large aubergines( eggplants); 2 tomatoes on the vine, chopped; 4 pieces of sun-dried tomatoes, chopped; 4 salted anchovy chopped; 1 good pinch each of salt , fresh crushed black pepper and chilli powder; 1 small handful of parmesan shavings ( optional); 4 tbsp good olive oil; 4 close cap mushrooms sliced; 1 large tablespoon of melted butter; 2 clove of garlic chopped or crushed; 1 tbsp dried parsley; 1 cup of milk; 1 tbsp of ordinary flour or cornstarch

Servings: persons

4 small or two large aubergines( eggplants)
2 tomatoes on the vine, chopped
4 pieces of sun-dried tomatoes, chopped
4 salted anchovy chopped
1 good pinch each of salt , fresh crushed black pepper and chilli powder
1 small handful of parmesan shavings ( optional)
4 tbsp good olive oil
4 close cap mushrooms sliced
1 large tablespoon of melted butter
2 clove of garlic chopped or crushed
1 tbsp dried parsley
1 cup of milk
1 tbsp of ordinary flour or cornstarch

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

488

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 small or two large aubergines( eggplants), 2 tomatoes on the vine, chopped, 4 pieces of sun-dried tomatoes, chopped, 4 salted anchovy chopped, and more.

Yes, Sig's Roasted Eggplant and Tomato Snack falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sig's Roasted Eggplant and Tomato Snack

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions