Wednesday, 8 October 2014

Eggplant with Anchovies

It's plainly time for some slow-baked dishes around here (brr!) so here is a good one. You do have to like both eggplants and anchovies, but then we all do. You can adjust the quantity of anchovies to suit yourself - anywhere between a mere whisper of them to frequent salty little nuggets. I've aimed for somewhere in the middle; about half a small tin of them, or perhaps a little less.

6 servings
1 hour 30 minutes - 30 minutes prep time

Eggplant with Anchovies

700 grams (1 1/2pounds) eggplant
3 to 4 shallots
1/3 cup sunflower seed or olive oil
1/4 cup chopped fresh parsley
8 to 12 small anchovy fillets
freshly ground black pepper
1/3 cup unsalted chicken, beef or vegetable broth

Wash and trim the eggplants; peel them if you like. I didn't, but I suspect that next time I would, for a smoother textured dish. Slice the eggplants a scant centimetre thick. Peel and chop the shallots.

Heat a couple of tablespoons of oil in a skillet, and fry the eggplant slices on both sides until they are softened and slightly browned. You will need to do this in batches, adding more oil as needed. Set the fried eggplants aside on a plate as they are done.

In the same skillet, fry the shallots in a little oil until they too are softened and slightly browned. Scrape them into a small bowl, and mix them with the minced fresh parsley, and the anchovy fillets, which should also be minced quite fine.

Preheat the oven to 350°F. Line a small casserole dish with 1/3 of the eggplant slices, then sprinkle 1/2 of the shallot, parsley and anchovy mixture over them. Top them with another 1/3 of the eggplant slices, the remaining chopped anchovy mixture, and finally the last of the eggplant slices. Pour the broth over the casserole, and cover it with a lid or with a snuggly fitted layer of aluminum foil. Bake for 45 minutes to an hour, until very tender.

No comments: