Grilled Aubergines, Tomatoes and Pine Nuts

This Recipe of Grilled Aubergines, Tomatoes and Pine Nuts is THE recipe of my late summer and can accommodate all dishes or almost all! Easy to prepare and inexpensive, you can add a slice of tomato and grated emmental cheese on top and then spend a few minutes under the grill.

Grilled Aubergines, Tomatoes and Pine Nuts

First, here is the list of the different ingredients you will need to make Grilled Aubergines, Tomatoes and Pine Nuts that serves 4 

  • 4 Eggplants
  • 8 ripe tomatoes
  • 1 tablespoon tomato paste
  • 2 red or yellow onions
  • 3 garlic cloves
  • 100 g pine nuts
  • some fresh thyme sprigs
  • flower of salt
  • olive oil

Now, here are the few steps you will need to follow to make these Grilled Aubergines, Tomatoes and Pine Nuts

Start by preheating the oven to 200 °C or 375°F. Cut the eggplants in 2 or 3 according to their size in their length. Place them on a baking sheet, lightly cut the flesh with a knife in squares. Sprinkle with a drizzle of olive oil, sprinkle with “fleur de sel” and bake for about 45 minutes then set aside.

Peel and finely slice the onions. Peel the garlic and crush it. Dip the tomatoes for 3 seconds in a pot of boiling water. Remove them, remove the skin, seed and crush them.

In a saucepan, sauté onions in 2 tablespoons olive oil with your garlic, tomatoes, tomato paste, salt and pepper. Cook on high heat for tomatoes to attach a little. Stir in a wooden spoon, lower on low heat and cook for about 30 minutes. Let cool. Grill the fat-free pine nuts in a hot, non-stick skillet.

In conclusion. Top half aubergines with tomato compote, sprinkle with pine nuts, drizzle with olive oil and serve warm or cold.

Côté Table en Juillet, in July

Côté Table en Juillet, in July c’est le soleil ou l’ombre, mais c’est les vacances ! Un endroit à l’extérieur où se coucher en toute quiétude. Lire un bon livre. Siroter une boisson fraîche. Que demander de plus à l’été qui s’installe.

Comme le beau temps stimule l’activité créatrice, vous pouvez sans problème créer mille et un petits riens pour agrémenter la vie en plein air. Préparez à l’avance ces petits Cheesecake Ail et Fines Herbes, si appétissants et rafraîchissants. 

Ensuite un bon Poulet en Crapaudine, également préparé à l’avance et cuit au four, sans stress mais aussi au barbecue, quel régal…

Mais n’oublions pas la Salade glacée de Melon, Pastèque et Mangue au Citron Vert. Tout le monde aimera. Que cela soit à midi, au goûter ou après dîner. Alors, restez fidèles à La Classe de Cuisine. Excellentes vacances et je vous retrouverai avec le plus grand plaisir en Septembre avec de nouvelles et appétissantes recettes !

 

BannerJuillet2019

 

Côté Table en Juillet, in July it’s sun or shade, but it’s vacation time ! A nice place outside to hang out and relax. Read a good book. Sip a cool drink. What more to ask for the summer that settles.

As good weather stimulates the creative activity, you can easily create a thousand small things to make life happy in an open air zone. Prepare in advance these small Fresh herbs and Garlic Cheesecake, so appetising and refreshing.

Then a good Spatchcock Chicken, also prepared in advance and cooked in the oven, without stress but also on a BBQ, what a treat …

But let’s not forget the Iced Cantaloup, Watermelon and Mango Salad with Lime. Everyone will love it. Whether it be at noon, for an afternoon tea or after dinner. So stay tuned to La Classe de Cuisine. Wishing you excellent Vacations, I will write you with the greatest pleasure in September with new and appetising recipes !

Iced Cantaloup, Watermelon and Mango Salad with Lime

This Iced Cantaloup, Watermelon and Mango Salad with Lime is the perfect full summer dessert. At noon or at midnight, you will always enjoy these summer fruits, full of sun but so refreshing. So let’s enjoy these summer fruits and don’t hesitate to make a lot because it is so easy to make …

Iced Cantaloup, Watermelon and Mango Salad with Lime

First, here is the list of the different ingredients you will need to prepare the Iced Cantaloup, Watermelon and Mango Salad with Lime.

  • 450 g or 2 cups watermelon and cantaloup prepared in balls
  • 50 cl or 1 cup mango sorbet
  • 2 tablespoons fresh sweet mint
  • 1 lime

Now, here are the few steps you will need to follow to make the Iced Cantaloup, Watermelon and Mango Salad with Lime

Cut your cantaloup and watermelon in half. Take off all the seeds and filaments and form small balls with a melon spoon scoop. Place the small watermelon and cantaloup scoops in a big bowl. Wash the lime, take the zest and chop it finely.

Squeeze the lime and pour the juice over the small fruit balls. Finally, form scoops of mango sorbet with an ice cream scoop.

Finally, prepare your glass bowls or jars by first putting cantaloup and watermelon balls, sprinkle with freshly cut mint and lime zest. Drop an ice cream scoop of mango sorbet on top and serve immediately.