Recipe | Aubergine and anchovy toasts

What’s interesting about the random ingredient generator is its propensity to reflect everyone’s mood, the weather, the seasons, even the time of week. I imagine if it was done at the end of the week the answers would be all steaks and burgers. Last night was oats and capers and avocados and celeriac. Healthy – even, whisper it, austere, food – but inherently warming too. Last night might have been the most number of ingredients from the generator that I’ve managed to use – aubergine, anchovy, and sourdough. Not wildly ambitious, but henceforth each week I shall endeavour to beat it.

I have no idea what happened to the header. The border seems to have shunted it off – any suggestions?

Serves 2

A large aubergine
2 pieces of sourdough bread
Half a clove of garlic
A ball of mozzarella
A few anchovy fillets
A little chopped red chilli
Flat-leaf parsley
Half a lemon
Salt, pepper, olive oil

– Preheat the grill to high. Slice the aubergine into long shards, season with salt and pepper, and fry in oil for a few minutes on each side until well charred and cooked through. Grill the bread for a couple of minutes on each side, then rub one side with garlic and a little olive oil.

– Lay the aubergine over the bread, break over the mozzarella and add a few anchovy fillets, pulled apart a little if you like. Season with pepper and a flick of olive oil and pop back under the grill for a couple of minutes. Serve with chopped chilli, a few parsley leaves and a squeeze of lemon.

 

A shout out to Debbie Powell for her gorgeous design, and to the Grubworm for helping me get it on the site.

13 thoughts on “Recipe | Aubergine and anchovy toasts

    • Ha, I thought you’d say that Dino. I did actually buy some and then opted out, having been scared off aub/caper combo by a particularly capery caponata I once made. They’d have worked nicely though. J

    • Do! Give me something nasty. Though I should point out that its purpose is for last minute ‘I can’t think of what to cook tonight’ so people suggesting walrus liver is a little counter-productive.

  1. Thank goodness you are back! Really missed not having your newsletter. Love the wallpaper on your blog, such fun!

    Please have a look at my website.

    Kindest regards

    And thank you.

    Michael

  2. James,

    Thanks for using my ingredient suggestion – the sourdough. I’ve never had aubergine and anchovy before but I think it could work – might have to try this myself!

    Love the new look.

    Joanna
    Pump Street Bakery

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