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Ingredients
Method
- 4 eggplants, cut into 1cm cubes
- 4 tbsp olive oil
- 3 crushed garlic cloves
- 8 anchovies from a tin, finely chopped
- 3 tbsp chopped capers (rinse first)
- ½ lemon, juice only
- 25g chopped parsley
- Crispbreads or flatbreads, to serve
- Fry the cubed eggplants in the oil to give them a good golden colour - about 3 mins - then reduce the heat and cook for another 3 mins or until they’re softened and cooked through. Remove with a slotted spoon, and add to a large serving bowl.
- If the eggplants have absorbed all the oil, add a splash more to the pan. Add the garlic and anchovies to the pan, and cook until the anchovies have ‘melted’. Stir through the capers, cook for a minute more, then stir everything into the bowl with the eggplants. Add the lemon juice, parsley and plenty of pepper (remember, the anchovies are very salty). Leave to sit for an hour to meld the flavours, then serve at room temperature with crispbreads or something else to scoop it up with.
30 mins
6 serving
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