A delicious, easy and tasty recipe from Provence for aubergines by Gourmet Escapades in Provence, the food and wine tour experts…
Aubergines aux Anchois
2 large aubergines
1 shallot, finely chopped
1 clove garlic, chopped
4 anchovy fillets
6 fresh basil leaves
1 tablespoon fresh parsley
1/2 teaspoon grated lemon rind
12 seeded green olives, finely sliced
2-3 tomatoes, sliced
Wipe the aubergines and halve them lengthwise.
Place them cut side down and make three or four cuts lengthwise in the skin but not all the way through. (I sometimes zebra stripe them by peeling the skin where I have made the cuts).
Pound the shallot, garlic, anchovies, basil, parsley and lemon rind with a little olive oil in a mortar and pestle (or use a food processor) to make a paste.
Spread the anchovy paste over and in the cut surfaces of the aubergines and insert the slices of tomato and olives in the cuts.
Place the stuffed aubergines in an oiled ovenproof dish and trickle 6 tablespoons of olive oil over the top. Add 2 tablespoons of warm water to the dish and cover.
Cook in a moderate oven (180ºC/350ºF) for 30-45 minutes or until the aubergines are cooked. Set aside to cool.
They are most delicious the next day after the flavours of the aromatic herbs and anchovies have had time to develop.
Serve cold with Caramelised Red Bell Peppers and Onions and a fresh crusty baguette.
Recipe for Caramelised Red Bell Peppers:
2 red bell peppers, cut into fine strips
2 red onions, cut into fine strips
1 tablespoon olive oil
1 teaspoon butter
Ground black pepper
Sauté peppers, onion, oil and butter in a hot pan for 2 minutes.
Reduce heat to low and continue cooking stirring occasionally until the onions and peppers soften. Season with salt and pepper. Set aside to cool.