.png)
Roast aubergine with capers, anchovy, pomegranate seeds, and garlic
This incredibly easy dish gets more groans of delight than almost anything else I cook but has fabulously few calories.
It's fantastic in a meze or antipasto, but also delicious with roast lamb or beef.
To make it vegetarian, leave out the anchovy.
Prep
5
minutes
Cook
45
minutes
Serves 4 people
No items found.
No items found.
Ingredients
- 3 Aubergines
- 4 Anchovy fillets
- 1 – 2 tablespoons of capers
- Balsamic vinegar
- A few sprigs of thyme
- A small handful of parsley
- 1 – 2 cloves of garlic
- Pomegranate seeds
- Salt and pepper
- Olive oil and balsamic vinegar
METHOD
- Preheat the oven to 200º / 180º fan / gas mark 6
- Cut the aubergines in half and make a criss-cross of cuts.
- Brush a little olive oil over each half and a good grinding of salt and pepper.
- Roast for about 40 minutes until completely cooked through.
- Finely chop the capers, anchovies, thyme and parsley, and crush the garlic. You can do it in the food processor if you want to be quick.
- Mix together with 4 teaspoons each of balsamic vinegar and olive oil, and salt and pepper.
- Spoon over the aubergines and sprinkle some pomegranate seeds.
- Serve hot or cold.
Diva notes.
Aubergines
Undercooked aubergine is like eating a pair of pyjamas. Cook them thoroughly or your friends may never come back.
You may need to brush them with a little more oil halfway through cooking.
Comments
Sign up for new recipes, tips, and downsizing stories.
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
contact@lizziewingfield.com
@2023 by Kahlo Creatives