Roast Aubergine with Anchovies
from Ursula's kitchen, based on Yotam Ottolenghi’s recipe
Roasted until crisp on the outside and soft as butter in the middle, this side or starter of aubergines is dressed with a deeply flavourful anchovy and herb oil.
Ingredients
4 medium Aubergines, sliced into 2cm thick discs (about 1kg)
100ml Olive Oil
20g Anchovy fillets in oil, drained and finely chopped
1 tbsp White Wine Vinegar or White Balsamic Vinegar
1 small Garlic Clove, crushed
1 tbsp fresh Oregano leaves
5g Parsley leaves, roughly chopped
Salt and Black Pepper
Method
Mix the aubergine discs in a large bowl with ½ teaspoon of salt.
Transfer to two large, parchment-lined baking trays and then brush with 70ml of oil (you want it on both sides of the discs).
Bake at 220°C for 35 minutes, until dark golden-brown and cooked through. Remove from the oven and set aside to cool.
In a small bowl whisk together the anchovies, vinegar, garlic, ⅛ teaspoon of salt and ¼ teaspoon of pepper. Slowly pour in the remaining 2 tablespoons of oil, whisking continuously, until combined.
When ready to serve, finely chop the oregano and place in a large bowl along with the aubergine and parsley.
Pour over the anchovy dressing, gently mix and transfer to a platter or bowl.