Roasted Anchovies with Aubergine
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just over an hour and costs next to nothing. Fresh anchovies are incredibly affordable at the market, and they're packed with omega 3 fatty acids that are wonderful for your heart. Roasted until crispy alongside silky aubergine and finished with fresh herbs and a splash of balsamic vinegar, this dish tastes like something you'd find at a fancy Mediterranean restaurant. Yet it's so simple to make at home, and honestly, once you try it, you'll be making it again and again.
Ella x
Ingredients
- 400 gfresh anchovies(cleaned and gutted)
- 2aubergine(cut into 1cm rounds)
- 6 tablespoonsolive oil
- 4garlic cloves(minced)
- 1lemon(zested and juiced)
- 20 gfresh parsley(chopped)
- 10 gfresh mint(torn)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred chili flakes
- 2 tablespoonsbalsamic vinegar
Detail level
Instructions
- 1
Preheat oven to 200°C (180°C fan). Pat aubergine rounds dry with paper towels and arrange on a baking tray. Brush generously with 3 tablespoons olive oil, season with salt and pepper, then roast for 25-30 minutes until golden and tender, turning halfway through.
Tip: Drying the aubergine prevents excess moisture and helps achieve better caramelization.
- 2
While aubergine roasts, pat anchovies dry and arrange on a separate baking tray lined with parchment paper. Drizzle with remaining olive oil, season with salt, pepper, and chili flakes.
Tip: Keep anchovies separate from aubergine as they require less cooking time.
- 3
When aubergine has 8-10 minutes remaining, place the anchovy tray in the oven on a higher shelf. Roast until the anchovies are crispy and edges are slightly charred, about 8-10 minutes.
Tip: Watch closely to prevent over-cooking the delicate fish.
- 4
In a small bowl, combine minced garlic with lemon zest, half the parsley, and balsamic vinegar.
Tip: Letting the garlic infuse with lemon zest adds deeper flavor.
- 5
Arrange warm roasted aubergine on a serving platter, then top with crispy anchovies.
Tip: Work quickly while both components are still warm for best texture.
- 6
Spoon the garlic-lemon mixture over the dish, drizzle with fresh lemon juice, and garnish with remaining parsley and torn mint.
Tip: The acidity from the lemon balances the richness of the anchovies beautifully.
- 7
Serve immediately while still warm, accompanied by crusty bread if desired.
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