Aubergines aux Anchois

Name: Aubergines aux Anchois (Egg Plants with Anchovies)
Yield: Serves 4
Cuisine: French
Ingredients: 1 clove garlic, chopped; 1 shallot, finely chopped; 2–4 eggplants (depending on size); 2–3 large ripe tomatoes, sliced; 3–4 tablespoons olive oil; 1 tablespoon fresh parsley; 1 tablespoon fresh basil; 4 anchovy fillets

Egg Plants with Anchovies

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

In this simple Provençal dish the glossy, purple-skinned eggplants halved and stuffed with an aromatic mixture of herbs and anchovies. The subtle, slightly smoky flavor is most delicious when the eggplants are served cold.

Ingredients

2–4 eggplants (depending on size)
1 shallot, finely chopped
1 clove garlic, chopped

Europe
France
Starter
Fish course
Pescatarian
Gluten-free
Provence
Mediterranean

Method

Wipe the eggplants and halve them lengthwise. Place them cut side down on the work surface and make three or four lengthwise cuts, but not all the way through, to resemble the leaves of a book.

Pound the shallot, garlic, anchovies, basil, and parsley with a little olive oil in a mortar and pestle, or chop the ingredients together in a food processor, to make a paste.

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