Eggplants with Anchovies: Easy and Tasty Recipe
Ingredients
- 3 Eggplant
- 4 Anchovies in Salt
- Garlic
- Parsley
- Olive Oil plenty for frying + 4 tablespoons
- 1 tbsp. Wine Vinegar
Instructions
- Wash and dry the eggplants. Cut them into slices about half an inch high.
- Fry them in a frying pan with plenty of oil. Dry them on kitchen paper and arrange them on a serving plate.
- In a small pan, heat four tablespoons of oil and brown the clove of garlic. Remove it as soon as it has taken on color.
- Add the washed, deboned and desalted anchovies. Mash them with a fork so that they dissolve in the oil.
- Add the chopped parsley and a tablespoon of vinegar. Let it fade, then withdraw from the heat and pour over the eggplant.
Notes
For a lighter variation, you can grill the eggplant instead of frying it. This will not only reduce the caloric intake of the dish but also enhance its natural flavor. Suggested accompanying wines: Oltrepò Pavese Riesling Italico DOC, Bianco Dei Colli Maceratesi DOC, Vermentino Di Gallura DOC.