This dish serves 6-8 people and is an Italian recipe.
- aubergines (eggplants)
- sea salt
- olive oil
- black pepper
Level of difficulty Average
Preparation time 30mins
Cooking time 45mins
Cost Budget Friendly
Get 3 aubergines (egg plants)
Add fine sea salt
2 tablespoons of olive oil. Preferably extra- virgin olive oil.
250g (9oz)round of cherry tomatoes
2 garlic cloves and make sure they are finely chopped
1 teaspoon dried oregano.
freshly ground black pepper
4 tablespoons extra- virgin olive oil.
10 anchovy fillets
small handful of parsley, roughly chopped, to garnish.
Make sure that you don't add too much sea salt
Make sure the aubergines are cut lengthways into 1.5cm
Make sure they are thick slices and you should get 10 slices.