sigs roasted eggplant and tomato snack

Ingredients sigs roasted eggplant and tomato snack

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

how to make sigs roasted eggplant and tomato snack

preheat oven medium heat

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 .

gently fry the sliced mushrooms in a little oil, set aside .

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

add the mushrooms to sauce and season

pat dry the aubergine and season with pepper and chilli powder

turn into baking dish and sprinkle well with the olive oil

push the tomatoes and the anchovies into the cuts at random

sprinkle with parmesan if using

put onto oven and bake for about 30 minutes until to the aubergine is nice and tender.

you can use feta, Cheddar or goats cheese for extra flavour.

serve hot with a crusty bread