Every time I leafed through @ottolenghi ‘s cookbook Simple, I thought: Hey! I need to make this! Anyway, it’s taken a few years but I’ve finally got around to it. And oh man, why did I wait so long?! It’s sooooo good!
Charred aubergine and caramelised courgettes coated in a savoury and tangy ansjovis and oregano dressing. It’s just absolutely amazing! Ottolenghi only uses aubergines in his recipe but I had a courgette lying around, which works great as well.
Another good thing about this dish? It can we eaten cold or at room temperature, so also easy to prep ahead. You can eat it as is, but I think pressed onto a crunchy bruschetta this would be super tasty too!
I served it as part of a Middle Eastern platter together with Charred tomatoes with chilled lemon yoghurt, fennel and orange salad and a lentil salad with poached eggs.
Aubergines & Courgettes harvested at @plukcsafruittuin
Roasted Aubergine & Courgette with Anchovies
(2 votes, average: 5.00 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.
