Roasted Aubergine with Anchovies and Oregano

A favourite of mine by Ottolenghi

Ingredients: serves 4

4 medium aubergines sliced into 2cm thick discs
100 milliliters olive oil
20 grams anchovy fillets in oil, drained and finely chopped
1 tablespoon white wine vinegar
1 small garlic glove crushed
1 tablespoon picked oregano leaves
1 tablespoon parsley leaves roughly chopped
Salt and pepper to taste

Method:

Preheat the oven to 220c fan.

Mix aubergine in a large bowl with half a teaspoon of salt.

Transfer to two large parchment lined baking trays and then brush with 70ml of olive oil. You want it on both sides of the discs.

Bake for 35 mins 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, pinch of salt and quarter teaspoon of pepper.

Slowly pour in the remaining oil, whisking continuously until combined.

When ready to serve, finely chop the oregano and pace it in a large bowl
along with the aubergine and parsley. Pour over the anchovy dressing, gently
mix and transfer to a platter or bowl.