SERVES: 4 (as a side)
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)
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
Preheat the oven to 220°C fan. Mix the aubergine in a large bowl with ½ teaspoon of salt.
Transfer to 2 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. In a small bowl whisk together the anchovies, vinegar, garlic, 1∕8 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.
CREDIT: This is an extract from Simple by Ottolenghi.