Roasted eggplant with anchovies and oregano

Ottolenghi Simple

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 450° f

Step 2

Mix the eggplant in a large bowl with half a teaspoon of salt. Transfer to two large parchment lined baking sheets and then brush with five tablespoons of oil. You want it on both sides of the disc. Bake for 35 minutes, until dark golden brown and cooked through. Remove from the oven and set aside to cool.

Step 3

In a small bowl, whisk together the anchovies, vinegar, garlic, 1/8 tsp of salt, and 1/4 tsp of pepper. Slowly pour in the remaining two tablespoons of oil, whisking continuously until combined

Step 4

When ready to serve, finally chop the oregano and place in a large bowl along the eggplant and parsley. Pour in the anchovy dressing, gently mix, and transfer to a platter or bowl.