Yotam Ottolenghi's Roasted Aubergine with Anchovies and Oregano
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.
|4 medium||aubergines, sliced into 2cm thick discs (1kg)|
|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|
1. Preheat the oven to 220°C fan.
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.
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.
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.