Roasted aubergine with anchovies and oregano

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Preparation info

  • Serves

    four

    as a side
    • Difficulty

      Easy

Appears in

Ottolenghi Simple

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.