ROASTED AUBERGINE WITH CORIANDER AND ANCHOVY SALSA

This warm salad is very versatile: it can be served on grilled bread, mixed with pasta or over polenta. This is my first recipe from this cookbook. It was delicious, and cooked it to instructions except that I used red capsicums instead of red chillies - I didn't have any.

Ingredients

2 aubergines, cut into 2cm pieces (500 g)

350g sweet, ripe cherry tomatoes

3 large mild red chillies (optional) or two red capsicums, cut into 3cm pieces

100g olive oil

1 teaspoon fine salt

125g buffalo mozzarella, torn into pieces (optional)

freshly ground black pepper

Coriander and anchovy sauce

2 cloves of garlic, finely chopped

3 anchovy fillets in olive oil, finely chopped (green olives can also be used)

5g finely chopped fresh coriander

5g fresh basil, finely chopped, plus extra leaves to garnish

4 tablespoons olive oil

1 teaspoon lemon juice

Preparation

Preheat the oven to 210°C fan and line a large, flat baking tray with baking parchment.

Toss the aubergines with the tomatoes, chillies or capsicums, oil, fine salt and plenty of pepper.

Spread them out on the baking tray without them touching, if possible. If the vegetables touch too much, they will cook in their own juices and won't brown.

Roast for about 45 minutes, stirring halfway through, until the aubergines are golden and the tomatoes are soft.

Leave to cool slightly.

Mix all the ingredients for the anchovy sauce in a small bowl. (I added a pinch of sugar and a little balsamic vinegar. Taste until you like the flavour.)

Arrange the roasted vegetables on a platter. Add the mozzarella, if using, and pour the sauce over everything.

Finish with the basil leaves and serve hot or warm.

Serves 4

This was a great side dish to serve next to sausages and Baked potatoes.

Comments

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