One from Yotam Ottolenghi that I really like, this side or starter of aubergines is dressed with a flavourful anchovy and herb oil.<\/p>\n
According to Ottolenghi: 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; cold roast chicken or a fresh tuna steak, for example.<\/p>\n
This keeps well in the fridge for up to 2 days, just bring back to room temperature before serving.<\/p>\n
| serves:<\/td>\n | \n\t 4\n\t <\/td>\n<\/tr>\n |
| preparation time:<\/td>\n | \n\t 5 mins\n\t <\/td>\n<\/tr>\n |
| cooking time:<\/td>\n | \n\t 35 mins\n\t <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n \n Ingredients<\/h2>\n\n Method<\/h2>\nPreheat the oven to 220°C\/gas 7. <\/p>\n 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, or until dark golden-brown and cooked through. Remove from the oven and set aside to cool.<\/p>\n In a small bowl whisk together the anchovies, vinegar and garlic with some salt and pepper to taste. Slowly pour in the remaining 2 tablespoons of oil, whisking continuously, until combined.<\/p>\n 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.<\/p>\n<\/div>\n |