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Skewer of roasted aubergine with anchovy-parsley salsa

This recipe is incredibly simple, comes together in no time, and is perfect for a great evening of grilling. Make the salsa, get the aubergines on the barbecue, and dig in.

Recipe

Skewer of roasted aubergine with anchovy-parsley salsa

Juicy wedges of aubergine grilled over a blazing hot barbecue, generously drizzled with a bold salsa of anchovies, garlic and parsley. A simple yet impressive dish for warm days.

Course Main course
Kitchen Italian
Servings 2-4

Preparation time

Preparation time 10 min
Total 17 min

Equipment

  • BBQ
  • sharp knife

Ingredients

  • 2 firm aubergines (e.g. round Sicilian or white-purple striped Turkish)
  • 1 jar or tin of good-quality anchovies
  • 1 clove of garlic
  • 1 bunch of parsley
  • 250 ml olive oil

Skewer of roasted aubergine with anchovy-parsley salsa

    1. Cut the aubergines lengthways into wedges.

    2. Finely chop the anchovies with the garlic and parsley into a rough salsa. Stir in the olive oil. Season with salt.

    3. Grill the aubergine wedges until golden and tender on a blazing hot barbecue. Transfer to a plate and drizzle generously with the salsa. Enjoy!

Choose aubergines that feel firm and have smooth, unblemished skin. Sicilian round or striped Turkish aubergines are particularly well-suited thanks to their creamy flesh and mild flavour.

The anchovy-parsley salsa is also delicious over grilled courgette or peppers. Feel free to make a larger batch and keep the rest in a sealed jar in the fridge.