Label
All
0
Clear all filters

Roasted aubergine with anchovies and oregano

Rate this recipe

banner
Preparation info
  • Serves

    four

    as a side
    • Difficulty

      Easy

Appears in

By Yotam Ottolenghi

Published 2018

  • About

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.

Get instant online access via ckbk

  • Access this title via ckbk for one-off payment of the eBook price

  • ckbk includes hundreds of the world's best cookbooks

  • 150,000+ recipes, with thousands more added each month

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

Download on the App Store
Pre-register on Google Play

Sorry, this à la carte cookbook is not currently available to buy in your country

Part of


No reviews for this recipe

The licensor does not allow printing of this title