Roasted Aubergine & Courgette with Anchovies and Fresh Oregano Dressing
Every time I flipped through Ottolenghi’s Simple, I’d spot this Roasted Aubergine & Courgette with Anchovies and Fresh Oregano Dressing and think: “Yes! I need to make that!” And now that I finally have, I’m kicking myself for not doing it sooner – it’s sooo good!
Charred aubergine and golden, caramelised courgette slices, tossed in the most savoury, punchy dressing made from anchovies, fresh oregano, vinegar and olive oil. It’s salty, tangy, herby perfection. Ottolenghi originally used just aubergines in his version, but I had a courgette knocking about, and honestly – it works beautifully.
What I love most? It’s the kind of dish that tastes even better at room temperature. So yes, it’s perfect for prepping ahead, and equally delicious served warm, cold, or pressed onto a crunchy bruschetta for a simple lunch or starter.
I served it as part of a bigger Middle Eastern-style spread alongside charred tomatoes with lemon yoghurt, fennel and orange salad, and a lentil salad with poached eggs – but it absolutely holds its own as a standalone dish too.
Why You’ll Love This Roasted Aubergine & Courgette Dish:
✔️ Big, bold flavours – Anchovies, vinegar, garlic and herbs make this punchy and vibrant.
✔️ Perfect make-ahead dish – Tastes amazing at room temp or even the next day.
✔️ Easy Mediterranean side – Ideal with grilled meat, fish, or a mezze platter.
✔️ Versatile – Serve warm, cold, on toast, or part of a salad spread.
✔️ Inspired by Ottolenghi – A classic recipe with a little personal twist.
✔️ Naturally low-carb – No need to adapt, it’s veggie-forward and satisfying.
Can I make this dish without anchovies?
Technically yes, but you’ll miss out on that signature umami punch. If you’re vegetarian or not a fan of anchovies, try capers or finely chopped sun-dried tomatoes for a salty, savoury alternative.
What’s the best way to roast aubergine and courgette?
Slice them evenly, drizzle with olive oil, and roast in a hot oven (around 220°C fan) until golden and slightly charred. Don’t overcrowd the tray – you want caramelisation, not steaming! You can also grill them, for extra charred flavour. For example see this great recipe by Jamie Oliver for Aubergine & Mint Bruschetta.
Can I serve this dish cold?
Absolutely – roasted aubergine and courgette taste amazing at room temperature, which makes this a great dish to prep ahead for dinner parties, lunches, or picnics.
What’s the flavour of fresh oregano like?
Fresh oregano is more intense and slightly sweeter than dried. It pairs beautifully with the anchovies and helps balance the sharpness of the vinegar in the dressing.
How long does this keep in the fridge?
You can store leftovers in an airtight container in the fridge for up to 3 days. The flavours only get better as they meld together. Just bring it to room temp before serving.
Aubergines & Courgettes harvested at @plukcsafruittuin
Roasted Aubergine & Courgette with Anchovies
(18 votes, average: 3.72 out of 5)
Loading...Ingredients
- 2 medium aubergines, sliced into 2 cm thick slices
- 2 medium courgettes, sliced into 2 cm thick slices
- ±100 ml olive oil
- 20 g anchovies in oil, drained and roughly chopped
- 1 tbsp. whit wine vinegar
- 1 garlic clove, grated
- 1 tbsp fresh oregano, roughly chopped (just before serving)
- Good handful flat leaf parsley, roughly chopped (just before serving)
- Pepper & Salt
Instructions
Preheat the oven to 220°C and line 2 baking trays with baking paper (it might all fit on 1, depends on the size of the aubergine & courgettes and your oven 😉
In a large bowl mix the aubergines and courgettes with 1 tsp salt. Divide the vegetables in 1 layer onto the baking trays, it's important that they don't overlap otherwise they'll steam instead of roast. Brush both sides of the vegetables with olive oil.
Place in the oven and bake for 35 minutes until golden brown and cooked through. Remove from the oven and let cool.
In a small bowl mix the anchovies, vinegar, freshly ground black pepper and a pinch of salt. While whisking with a fork gradually pour in 2 tbsp olive oil until the the saus starts to emulsify.
Just before serving chop the oregano and parsley, add to a large bowl together with the aubergines and courgettes.
Pour in the anchovies dressing and gently mix through so all is coated with the sauce. Serve divided over a large platter.
Notes
Frehs basil and mint work great as well, I sometimes use a combination of all 4 fresh herbs mixed together.
