Lately, I’ve been asked by clients to prepare different recipes with eggplants. It’s a very popular vegetable, and it’s actually one of my favorites too. I can’t imagine living without them, so I always have them at home. On this occasion, I decided to try a new combination: roasted eggplants with anchovies and basil. I can assure you this recipe is absolutely out of this world!

I chose graffiti eggplants instead of the more common purple variety for this recipe, because they are more tender. Then I also bought a small basil plant, because I use it so much when cooking and I selected some nice-looking anchovies. Later, I added some pine nuts, but that was a personal touch, you can add whatever pleases you more or not add any extra ingredients. They will still be delicious!

I promise this is incredibly easy to prepare.

INGREDIENTS

2 graffiti eggplants

About 10 anchovies

1 tbsp white wine vinegar

Salt and pepper to taste

Fresh basil

Extra virgin olive oil

Optional: pine nuts

METHOD

Start by preheating the oven to 220ºC (400ºC) and set fan option on, so that heat is evenly distributed. Wash and cut the aubergines in slices about 3 centimeters thick. Adding salt now will help them release the excess water. After about 15 minutes, dry them with a paper towel and place them in a baking dish. Brush with olive oil on both sides. Roast them for about 30 minutes or until golden, like in the photo. They should be tender if you prick them. Remove from oven and let them cool.   

Now chop the anchovies, put them in a small bowl, add the oil, and vinegar. Cook in pan over low to medium heat, until they become a paste and then spread over each aubergine, add pine nuts and fresh basil leaves.

I really hope you enjoy these roasted eggplants with anchovies and basil. If you try them, please feel free to tag me on Instagram @carlotafarina, I’d love to see your creations!

Another delicious aubergine recipe here.