Baked pumpkin, aubergine & onion

Versione italiana in fase di lavorazione…

This mix of vegetables has a very italian flavor because it is cooked together with balsamic vinegar. A vegan side dish that I served with my Mexican style beans soup and some lactose-free fresh bread I made in the morning (I will put the recipe soon).

Time of preparation & cooking

about one hour

Servings

3

What do you need

a baking tray, a wooden spoon, a cutting board, a knife, aluminium paper

Ingredients

1/4 pumpkin

1/2 aubergine

1/2 onion

2 tablespoons of olive oil

Salt/pepper

1 tablespoon of balsamic vinegar or balsamic vinegar frosting

Directions

Peel the pumpkin and remove the seeds. Cut it in cubes.

Remove the estremity of the aubergine and cut it in slices and then in stripes.

Cut the onion in thin slices.

Grease with oil the baking tray, fill it with the vegetables, add salt and pepper, other oil and mix well with the spoon.

Cook at 185 °C for about 40 minutes covered with the sheet of aluminium, mixing with the spoon now and then.

Remove the sheet of aluminium, pour the balsamic vinegar in the baking tray, mix well and cook for about 10/15 minutes more without covering again with the aluminium.

Serve warm!

Buon appetito!

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