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Roast Aubergine with Anchovy, Walnuts & Parsley

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: Serves 2

Description

This aubergine side really packs a punch and goes beautifully with roast lamb or a couple of lamb chops.


Ingredients

Scale
  • 1 Small Aubergine (Eggplant)
  • Extra Virgin Olive Oil
  • 34 Anchovy Fillets, packed in oil
  • Sea Salt (I use Fleur de Sel from Brittany)
  • Large Handful Shelled Walnuts
  • Very Large Handful Flat Leaf Parsley, finely chopped
  • Dash Maple Syrup 
  • 1/4 Lemon
  • Freshly Ground Black Pepper

Instructions

  1. Pre-heat the oven to 200 degrees (395 fahrenheit).
  2. With a sharp knife, half the aubergine and score the flesh on the diagonal, taking care not to pierce the skin underneath so that they stay lovely and juicy while they’re roasting. Roast, cut size up and rubbed generously with extra virgin olive oil for half an hour until the flesh is soft and slightly browned.
  3. Meanwhile, pound the anchovies with a pinch of sea salt in a mortar and pestle (I swear by this one) until they form a paste.
  4. Add the walnuts, and pound until you have a sort of chunky paste.
  5. Stir in the parsley, another good glug of olive oil, and a very small dash of maple syrup.
  6. Add lemon juice to taste (cut any spare into wedges to serve) and season with freshly ground black pepper.
  7. Serve the aubergines in a warm bowl, cut side up, with this mixture spooned over the top.