Roasted aubergine with anchovies and oregano

Ingredienti

Serves four as a side

4 medium aubergines, sliced into 2cm thick discs (1kg)

100ml olive oil

20g anchovy fillets in oil, drained and finely chopped

I tbsp white wine vinegar

I small garlic clove, crushed

I tbsp picked oregano leaves

5g parsley leaves, roughly chopped salt and black pepper

Istruzioni

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.

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.