Marinated Fresh Anchovy and Roasted Eggplant Stack
Boquerones en Vinagre con Berenjena Asada
Equipment
- vegetable peeler
- roasting pan
- Small bowls
- Serving platter
Ingrediënten
- ¼ pound Marinated Fresh Anchovies partial recipe
- 4 baby eggplants ¼ pound each, ends trimmed and thinly sliced lengthwise
- Kosher or sea salt
- Freshly ground black pepper
- 2 tablespoons extra-virgin olive oil plus extra for brushing
- 1 medium tomato coarsely chopped (about ⅔ cup)
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 garlic clove finely chopped
Instructies
Prepare the Marinated Fresh Anchovies:
- Follow the instructions for preparing Marinated Fresh Anchovies as per the previous recipe (Marinated Fresh Anchovies (Boquerones en Vinagre)).
Roast the Eggplant:
- Preheat the oven to 400°F (200°C).
- Using a vegetable peeler, peel the eggplants in thin, alternating strips to create a stripe effect.
- Arrange the eggplant slices in a single layer on a roasting pan.
- Season with salt, pepper, and brush with olive oil.
- Roast for 15 minutes or until tender.
Prepare the Tomato Sauce:
- In a food processor, combine the coarsely chopped tomato, 2 tablespoons olive oil, salt, and pepper.
- Process until smooth.
- Divide the tomato sauce among 4 small individual plates, about 2 teaspoons each.
Prepare the Herb Drizzle:
- In a small bowl, combine the finely chopped parsley, 1 tablespoon olive oil, finely chopped garlic, and salt.
Assemble the Stacks:
- Drain the marinade from the anchovies.
- On a serving platter, create layers by arranging half of the roasted eggplant slices in a single layer, followed by half of the marinated anchovies in a single layer.
- Repeat with the remaining eggplant and anchovies, and cut the layers in half crosswise.
- Drizzle the herb mixture over the roasted eggplant.
- Serve:
- Arrange the layers of eggplant and anchovies on top of the tomato sauce on each plate and serve.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this dish with a light and crisp white wine such as Albariño or Verdejo. The acidity and freshness of these wines will complement the brininess of the anchovies and the earthiness of the roasted eggplant.Nutritional Information
Calories: 180 kcal | Carbohydrates: 8 g | Protein: 12 g | Fat: 12 g | Fiber: 4 g | Sugar: 4 g
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