Roasted aubergine / eggplant with anchovies and oregano

This combination from book Simple of Ottolenghi of anchovies and aubergine might sound like an unlikely combination, but it is one that really works! It keeps well in the fridge for up to 2 days - no heating needed though, just bringing them back to the room temperature.

Ingredients :

(Serves 4 as a side)

• 4 medium aubergine, sliced into 2 cm thick discs
• 100 ml olive oil
• 20 gr anchovy fillets in oil, drained and finely chopped
• 1 tablespoon white wine vinegar
• 1 small garlic clove, crushed
• 1 tablespoon oregano leaves
• 1 tablespoon parsley leaves, roughly chopped
• salt and black pepper

Method :

1. Preheat oven to 220 C degrees.
2. Mix the aubergine in a large bowl with 1/2 teaspoon salt.
3. Transfer to 2 large parchment-lined baking sheets and then brush them on both sides with olive oil (approx. 70ml)

\ 4. Bake for 35 minutes, until dark golden brown and cooked through. Remove from the oven and set aside to cool.

5. In a small bowl, whisk together the anchovies, vinegar, garlic, pinch of salt and pepper. Slowly pour in the remaining 2 tablespoons of oil, whisking continuously, until combined.

6. 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. Decorate with some extra oregano leaves.