Rat all, the author of Kitchen Time (Gribaudo), he founded The Green Kitchenplatform that deals with organized, vegetable and conscious cuisine. The book, the same philosophy and excellent anti waste advice (even of time), can prove to be very useful in managing meals in the family.
Roast aubergine bowl
Ingredients x 4:
2 medium aubergines
2 red onions
oregano
100 g of your favorite bread
1 clove of garlic
200 g cherry tomatoes
apple cider vinegar
fresh basil
extra virgin olive oil
salt, pepper
Procedure
Cut the aubergines and cubes and distribute them on a baking tray lined with parchment paper. Season with oil, salt, pepper and oregano. Bake in the oven at 180 ° C for about 25-30 minutes (or in air fryer at 180 ° C for 15-20 minutes), mixing halfway through cooking.
Roast aubergine bowl. Raffaella case recipe, photo of Balessed Brands Studio, taken from “Kitchen Time” (Gribaudo).
In the meantime, Cut the bread into cubes, season it with chopped garlic and a drizzle of oilthen toast in the oven until it becomes golden. Divide the cherry tomatoes in half and season with a pinch of salt, oil and apple cider vinegar.
“Kitchen Time” by Raffaella Case (Gribaudo).
Once ready, Transfer the aubergines and roasted onions to a capient bowlAnd. Add the cherry tomatoes and bread croutons, then mix gently. Complete with fresh basil.
Ps Perfect both warm and coldthis bowl is ideal for a light lunch or to be brought to the lunchbox. The aubergines and onions, cooked in the oven or in the air fryer, become soft and caramelized. The croutons of bread add a crunchy note and tomatoes give freshness and acidity.
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