Roasted Anchovies with Aubergine

Instructions

1. 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. 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. 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. 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. 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. 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. 7

   Serve immediately while still warm, accompanied by crusty bread if desired.