After eating this Roasted Aubergines with Coriander and Anchovy Salsa dish, we both agreed that this would become a dish that we will make very happily again. This great dish was inspired by the cookbook, Mezcla by Ixta Belfrage. If you’re like us and you love exploring new flavours in the kitchen, then this book, Mezcla by Ixta Belfrage , will offer this with a mixture of exciting middle eastern food recipes.

This recipe, perfect for four, works beautifully with homemade flatbreads, taking your weeknight dinner to a whole new level. With a delicious combination of flavours, this dish will become a favourite, not just because it is delicious, it’s also very easy and quick to make.

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Here’s what you’ll need:

For the main dish:

2 aubergines, cut into 2 cm chunks
350g sweet ripe cherry tomatoes
3 large mild chillies, chopped into 3 cm-long pieces (optional)
100g olive oil
1 teaspoon of flaked sea salt
125g buffalo mozzarella torn into chunks
Freshly ground black pepper

For the Coriander and Anchovy Salsa:

2 cloves of garlic
3 anchovy fillets in oil, very finely chopped
5g fresh coriander, finely chopped
5g fresh basil, finely chopped
4 tablespoons of olive oil
1 teaspoon of lemon juice

Before we get started, ensure you have some essential kitchen tools at hand: A stainless steel mixing bowl, parchment paper, and measuring spoons. Having these tools will make your experience in the kitchen even more enjoyable and efficient!

Instructions

Preheat the oven to 210 Celsius, and line your baking tray with parchment paper. The parchment paper will help you achieve that golden-brown colour on the vegetables without sticking.
Toss the aubergines, cherry tomatoes, and chillies in a mixing bowl with olive oil, sea salt, and a generous helping of freshly ground black pepper. The combination of these fresh ingredients will make your kitchen smell divine!
Spread the vegetable mix on the baking tray, ensuring they’re spaced out for an even roast. You don’t want a crowded tray, which could lead to steamed veggies instead of roasted ones.
Roast for about 45 minutes, stirring halfway through. Keep an eye on your veggies until the aubergines have that dark golden-brown colour, and the tomatoes are soft and juicy. After roasting, set them aside to cool.
Now, let’s whip up the showstopper: The Coriander and Anchovy Salsa. Stir all the salsa ingredients in a small bowl. The punchy anchovies, combined with the fresh coriander and basil, will give your salsa a burst of flavour.
Transfer the roasted vegetables to a platter. Sprinkle chunks of buffalo mozzarella on top, and then spoon over the salsa. This soft, creamy cheese enhances the robust flavours of the vegetables and the salsa.

Roasted Aubergines With Coriander and Anchovy Salsa

Don’t fret if you don’t have buffalo mozzarella at hand; feta cheese or soft goat’s cheese can also serve as worthy substitutes!

From the mouth-watering aubergines to the zesty cherry tomatoes and the flavorful salsa, this dish provides a delicious combination of tastes and textures that will make your mealtime exciting. By cooking this recipe inspired by Mezcla by Ixta Belfrage, you’re not only enjoying a hearty meal but also adding a creative dish to your favourite food recipes.

So, tie up your apron, ready your tools, and prepare these delicious Roasted Aubergines with Coriander and Anchovy Salsa!