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Grilled aubergines with anchovies and basil dressing

Aubergines (egg plant) are a staple of Mediterranean cooking. They are used in many different ways from a mixed roasted veg stew or stuffed with cous cous; to the smokey Baba ganoush dip or a classic Moussaka. Not everyone loves aubergine, but we think this dish may help convert a few sceptics out there! If aubergine is roasted or grilled so it becomes velvety, smoky and tender - rather than overcooked and soggy - it forms the perfect base to combine with the sweet cherry tomatoes, creamy cheese, salty/sharp anchovies and the peppery rocket and olive oil.    

Ingredients

Serves 4

2 x Aubergines

2 x tablespoons grated Parmesan

6 x Cherry Tomatoes

1 x tin/pack Premium Anchovies (approx 75g)

1 x small block Feta Cheese (or 1 whole piece of Burrata)

1 x small handful Rocket (Arugula)

1 x handful fresh Basil leaves

1 x clove of Garlic

1 x small handfull Sunflower seeds

5 x tablespoons Etico Extra Virgin Olive Oil

Wine Vinegar from Jerez or Montilla

 Salt

Who thought an Aubergine salad could taste this good!

Step 1:

Finely slice the aubergines. Place in a very hot frying pan with a little olive oil in the base. Slightly char each side of the aubergine. They should be well browned (slightly black). Remove and set aside until all done.

Step 2:

To make the basil dressing - mix in a blender the basil, Extra Virgin Olive Oil, parmesan and garlic, plus a few drops of vinegar and a
little salt. It should be thick but still able to drizzle it. Taste and amend it as desired.

Step 3:

To serve - place the rocket leaves loosley around the edge of a flat plate and then layer the slices of aubergine, with the slices overlapping eachother. Add some halved cherry tomatoes.  Add your anchovies, sunflower seeds and the feta (or burrata) cheese.

Berejenas a la miel (aubergines with honey) is one of the most popular tapas dishes in Andalucia. It consists of aubergines thinly sliced (or cut into small cubes), coated in a light tempura batter and then fried in very hot oil. The local, syrupy-sweet Miel de caña
(sugar-cane molasses) is then drizzled on top.

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