EGGPLANT & ANCHOVIES 8-8, or, cooking outside the box

I’m feeling a bit adventuresome tonight, a.k.a. I’m trying something new, at least to me. I’ve enjoyed the rather sweet taste…almost cinnamon–like…of the eggplants in recent dishes, and have decided to combine it with something from the other side of the spectrum…Anchovies.

Here’s the plan…anchovy infused olive oil sauce, combined with sautéed diced eggplant and toasted croutons.



INGREDIENTS:

Angel Hair pasta
Anchovy fillets, finely chopped
Olive oil
Garlic, 1 clove passed through a garlic press
Eggplant
Ciabatta bread
Flat leaf parsley
Sweet vermouth
White wine
Lemon juice

PROCESS:

Peel the eggplant and slice crosswise. Salt both sides and place in colander, cover with paper towels and allow liquid to drain. This can be enhanced by placing bowl on top to exert pressure. After 30 minutes remove and dice the eggplant.

Meanwhile, cut the bread in small pieces, coat with olive oil and toast in oven.

Mix the anchovies and garlic in a teaspoon of sweet vermouth and sauté in olive oil until the anchovy breaks down. Add the eggplant and cook over medium high heat, adding the parsley while it’s cooking. On an impulse I added lemon juice and a splash of white wine.

A few grape tomatoes were added for color.

Add the pasta to the pan along with the croutons and a few drizzles of olive oil. Serve with Parmesan cheese.

COMMENTS:

Patience’s response was “Bravissimo!”

Don’t be turned off by the anchovies…it works to create a fusion of delight.