Roasted Eggplant w/ Anchovy Vinaigrette
This way-easier-than-it-looks recipe is adapted from one of my favorite cookbooks, ‘Ottolenghi Simple’ by Yotam Ottolenghi. I like to use classic Conserva Ortiz anchovies for the vinaigrette, because they melt into the dressing adding rich umami flavors. Be sure to warn your vegetarian guests though, not only do you not really see the anchovies, you don’t taste anything resembling “fishy-ness” either.
2 small eggplants or 1 large eggplant, sliced into 1 inch rounds
Salt, as needed
Black Pepper, as needed
Extra virgin olive oil, as needed
2 anchovy fillets, such as Conservas Ortiz Gran Seleccion in Olive Oil, drained and chopped.
1 Tablespoon of red wine vinegar, such as La Boella 'Premium' Agridulce Garnacha Wine Vinegar
1 Tablespoon of pomegranate seeds
¼ cup of flat leaf parsley, torn or roughly chopped
1 - Preheat the oven to 450° F
2 - Line a baking sheet with parchment paper (this saves you a lot of scrubbing at clean up)
3 - Spread out your eggplant slices, giving them a little space between them. Sprinkle with salt and brush with olive oil on both sides.
4 - Roast for 35 minutes until dark golden brown and tender.
5 - While your eggplant is cooking, assemble the vinaigrette. In a small mixing bowl, start by gently smashing your chopped anchovies with a fork.
6 - Using the same fork, whisk in the vinegar, a pinch of salt, a few turns of cracked black pepper, and about 4 tablespoons of extra virgin olive oil, until dressing is well emulsified.
7 - Pull the eggplant from the oven, arrange on a platter and drizzle with the vinaigrette. Add the pomegranate seeds, parsley and a few pinches of finishing salt.