Friday, 6 July 2007
Recipe: Aubergine with Garlic & Anchovy
For this recipe, you need to use aubergines with rich, dark skins. I've tried it with the lighter skinned variety - the comparative sweetness of which causes the italians to salivate - but with the latter, the skins are surprisingly tough, and appear to become tougher during cooking, whilst the flesh has a tendency to go to mush. I also think the bitterness of the darker skinned variety works better against the strong flavours of garlic and anchovy than the milder flavour of the lighter skinned aubergines.
Ingredients: 2 large Aubergines; 2 Anchovy fillets (nice fat ones); 2 large cloves of Garlic; a cup of Parsley leaves, loosely packed; 30g Butter; 2 tablespoons of Olive Oil; Salt.
1. Chop the Aubergines into 1 cm cubes, place in a colander, sprinkle lightly with salt, and leave for an hour to throw off their water; once done, run the cubes under cold water to wash off the salt, and roughly pat dry in a tea towel.
2. Heat the Oil and Butter together in a medium sized saute pan.
3. Chop the Garlic and Parsley, add to the pan and saute for several minutes over a medium-high heat, then add the Anchovy fillets, and cook for several more minutes, stirring quite vigorously to begin to break up the fillets.
4. Add the Aubergine Cubes, and cook, uncovered, for about ten minutes, stirring frequently to ensure that the cubes are more or less coated with pieces of Garlic and Anchovy. The aubergine cubes are cooked once they have started to turn brown.
Before serving, taste one of the cubes to see if any more salt is needed. Adjust accordingly.