Eggplant with Anchovies Recipe

Ingredients:

• 2 medium-sized eggplants, sliced into rounds
• 4-6 anchovy fillets, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Preheat oven to 400°F (205°C) and line a baking sheet with parchment paper.
2. Arrange the eggplant slices on the prepared baking sheet and brush both sides with olive oil.
3. Sprinkle salt and black pepper over the eggplant slices.
4. Bake the eggplant in the preheated oven for 20-25 minutes or until it is soft and golden brown.
5. In a small pan, heat 2 tablespoons of olive oil over medium heat.
6. Add the minced garlic, chopped anchovies, dried oregano, and red pepper flakes, stirring continuously for about a minute.
7. Remove from heat.
8. Transfer the eggplant slices to a serving plate and drizzle the anchovy mixture over the top.
9. Garnish with fresh parsley.
10. Serve hot with crusty bread or as a side dish for meat or poultry.

Verdict:

This Eggplant with Anchovies recipe is a winning combination of Mediterranean flavors that come together for a delicious dish. The eggplant slices are roasted to perfection, and the anchovy dressing gives them an umami boost. The red pepper flakes add a nice touch of heat while the fresh parsley balances out the flavors. This dish is perfect for vegetarians, or as a side dish to any main course.

Enjoy!