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Roasted Aubergines With Coriander and Anchovy Salsa

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Savour a unique culinary adventure with this Roasted Aubergines & Coriander Anchovy Salsa recipe. Easy to cook & delightfully tasty!
Course Main Course
Cuisine Middle Eastern
Keyword Aubergine, Vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4
Calories 528
Author Spooning & Forking Couple

Equipment

  • 1 Stainless Steel Mixing Bowl

Ingredients

Roasted Aubegines

  • 2 Aubergines chopped into 2 cm cubes
  • 350 g Cherry Tomatoes
  • 3 Mild Chillies chopped into 3 cm-long pieces (optional)
  • 100 g Olive Oil extra virgin
  • 1 tsp Sea Salt
  • 125 g Mozzarella buffalo
  • 1 tsp Black Pepper ground

The Coriander and Anchovy Salsa

  • 2 Cloves Garlic finely Grated
  • 3 Fillets Anchovy very finely chopped
  • 5 g Coriander fresh, finely chopped
  • 5 g Basil fresh, finely chopped
  • 4 tbsp Olive Oil extra virgin
  • 1 tsp Lemon Juice

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.

Nutrition

Calories: 528kcal | Carbohydrates: 22g | Protein: 11g | Fat: 46g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 30g | Cholesterol: 22mg | Sodium: 931mg | Potassium: 788mg | Fiber: 9g | Sugar: 12g | Vitamin A: 824IU | Calcium: 260mg | Iron: 2mg