Roasted aubergine with a punchy anchovy-parsley salsa, perfect off the barbecue
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.
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!
Recipe
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 | 10 min |
|---|---|
| Total | 17 min |
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.
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