I like the mildness of the fennel head. I have a lot of raw salads in the summer. Now I want to eat warm, and I just saw Jamie Oliver’s recipe and tried it. It is simple and delicious.
Oven preheating 160 ° C
The fennel bulbs are slightly washed and cut into thick slices of about 5 mm in the longitudinal direction. String eggplant / small tomato / saint fruit wash
Code into the baking tray, the JO code is very wrong, I just put it. In fact, as long as the fennel slice is sliced open, the small tomato is scattered in the gap, so that all the seasonings are sprinkled, a little olive oil is poured, I also put a rosemary, if not, rosemary and integrated vanilla You can save, you must put it! ! !
Slowly roast for 50mins - 1h or so, see the fennel bulb edge caramelized. At this time, the taste is soft and soft, and I like it very much. The string of eggplants is baked inside and it’s hot and hot, and it’s super happy! You can also use the fennel slice to make the bottom grilled eggplant to do topping as tapas to eat and taste good!