Roasted aubergine with anchovies and oregano

Name: Roasted aubergine with anchovies and oregano
Cuisine: European, Mediterranean
Ingredients: 4 medium aubergines, sliced into 2cm thick discs (1kg); 100ml olive oil; 20g anchovy fillets in oil, drained and finely chopped; 1 tbsp white wine vinegar; 1 small garlic clove, crushed; 1 tbsp picked oregano leaves; 5g parsley leaves, roughly chopped; salt and black pepper

4 steps

Anchovies and aubergine might sound like an unlikely combination but it’s one that really works. The anchovies bring more of a salty depth to the dish (rather than anything really fishy). This is lovely as it is, spooned on top of toasted sourdough, but also works as a side to all sorts of things. Roast chicken leftovers or a fresh tuna steak, for example. It keeps well in the fridge for up to 2 days, just bring back to room temperature before serving.

Updated at: Thu, 17 Aug 2023 07:39:38 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories274.5 kcal (14%)

Total Fat24.6 g (35%)

Carbs12.6 g (5%)

Sugars7.2 g (8%)

Protein3.5 g (7%)

Sodium392.1 mg (20%)

Fiber6.4 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4aubergines

medium, sliced into 2cm thick discs

100mlolive oil

20ganchovy fillets in oil

drained and finely chopped

1 Tbspwhite wine vinegar

1garlic clove

small, crushed

1 Tbsporegano leaves

Instructions

Step 1

1. Preheat the oven to 220°C fan.

Step 2

2. Mix the aubergine 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 for 35 minutes, until dark golden-brown and cooked through. Remove from the oven and set aside to cool.

Step 3

3. 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.

Step 4

4. 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.